University  of  California  •  Berkeley 

THE  PETER  AND  ROSELL  HARVEY 

MEMORIAL  FUND 


CHANDELIER  Co. 

Designers  and  Manufacturers  of 

Lighting  Fixtures 


Visit  our  show  rooms  and 
you  will  find  correct  de- 
signs, low  prices,  and  re- 
ceive courteous  treatment 


1911  First  Avenue,  Near  Stewart 
Phone  Elliott  4935 


SEATTLE     HOME     BUILDER     AND     HOME     KEEPER 


The  Highest  Grace  is     the     outcome     of    Conscience- 
Strength. — Goethe. 


Louisa  K.  Lepper 

Institute  of  Physical  Arts 

Ground  Floor  917  East  Pine  Street 

Odd  Fellows'  Temple  East  436. 

Is  an  institution  for  the  entire  family. 
Endorsed  by  several  leading  physicians. 
Hundreds  of  pleased  Seattle  students  speak  highly 
of  my  work. 

DANCING  in  all  its  forms. 
FENCING— French,  German  Styles. 
Health  or  Corrective  Gymnastics. 
Physical  Training — German-American  system. 
Swimming — 

Only  the  very  best  in  all  branches,  scientifically  taught. 
Mme.  Lepper,  was  formerly  physical  director  of  the 
Seattle  Y.  W.  C.  A.  for  four  years ;  Holy  Names  Academy 
and  Normal  School  for  three  years ; ;  two  years  Hadassahi 
club;  one  and  one-half  years  Jewish  Settlement;  one 
year  each  St.  Mark 's  and  Deaconess  Settlements ;  several 
of  the  leading  church  gymnasiums  and  dancing  director 
of  the  Standard  Opera  Company.  Is  now  Physical  and 
Swimming  Director  of  the  Women's  and  Girl's  depart- 
ment of  the  Knights  of  Columbus. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


P 

R 
0 
M 
P 
T 
N 
E 
S 
S 


GARMENT  CLEANING 

AND  DYEINC 

DOMESTIC  AND  ORIENTAL  RUGS 
CLEANED,  DYED  AND  REPAIRED 


EXECUTIVE  orncts 

AND    PLANT 

96Z-9T2-  DENNY  WAY 


XSSSJK  }ENABLE  US  TO  EXCEL 


EQUIPMENT 


'ALL  OTHERS 


R 
E 

L 
I 

A 
B 
I 
L 
I 
T 
Y 


OUR  SLOGAN 


QUALITY 

FIRST,  LAST  AND  ALWAYS 

Garments  stay  clean  longer  when  done  by 

The  PANTORIUM  DYE  WORKS,  Inc 

Down  Town  Office  1419  Fourth  Avenue 
MAIN  7680 


SEATTLE 


HOME  BUILDER 


AND 


HOME  KEEPER 


By  W.  W.  DeLONG 
and  MRS.  W.  W.  DeLONG 


SEATTLE 

COMMERCIAL  PUBLISHING  CO. 
1915 

Copyright  1915 


PRESS  OF 
NORTH   &   NOBLE 

PRINTERS.  BINDERS.  PUBLISHERS 
SEATTLE 


4  SEATTLE  HOME  BUILDEB  AND  HOME  KEEPER 


TELEPHONE  ELLIOTT  2994 


VICTOR  PLACE 

ATTORNEY  AT  LAW 


SMITH    BUILDING 
SEATTLE 


INDEX 


SECTION  I. 


Architecture    13 

A  House  14 

Always  Something  60 

Arrangement  of  Booms  23 

Artistic  Shingling  22 

A  Few  Don'ts  39,55 

Architect    69 

B 

Balcony    23 

Brickwork   19 

Bids,   Separate  43 

Beauty    81 

Backyard  88 

Broom  83 

Berberis  Thunergii  83 

Boston   Ivy   85 

Basement  21 

Battens  22 

Broom  &  Mop  Cupboard  30 

Bath  Tub  41 

Burlap   Paper,   etc 45 

Built-in  Furniture  30 

Builders'  Hardware 33 

Building  Inspector  69 

C 

City  Ordinances  69 

Contractor 69-70 

Closets    29 

Childhood  14 

Climbing  Roses 87 

Clematis  85 

Consult  your  Wife  20 

Color  Schemes 21 

Cobble  Stones  19 

Concrete  Floors  21 

China    Closet    29 

Clothes  Closet  29 

Cool  Air  Closet  37 

Chests  of  Drawers  30 

Clothes  Chute  31 

California  Siding  22 

Cupboards    29 

Contracts 69-70 

D 

Damp  Walls 22 

Doors 31 

Dining  Boom  Panelling  43 

Dormers 30 

Drawers  in  Bathroom   31 

Drainage    21 

E 

Excavation  &  Grading 17 

Entrance  Hall  ...  25 


Flower  Garden,  The 87 

Fresh  Air— Sunlight  21 

Foundation    17-19 

Flues  39 

First  Class  Material  43 

Fireplace    67 

Fixtures,  Lighting  50 

Floors,  Hardwood 153 


Floors,  Fir  ............................................  33 

Furnaces  ..............................................  53-54 

Floor  plan  —  5-rooni  Bungalow  ........  24 

Flashings   ..............................................  67 

Q 

Good  Glass  ............................................  28 

Ground,  The  Preparation  of  ............  15-17 

H 

House,  size  of  ....................................  20 

House  Beautiful,  The  ........................  13 

Homing   Instinct   ................................  14 

Home  Selection  ..................................  14 

Happy  Thoughts  ................................  88 

Hedges   ..................................................  83 

Herbaceous   Plants   ............................  85 

Home  Furnishings  ..............................  61 

How  Much  Money  ..............................  19 

How  Many  Windows  ..........................  27 

Hot-Water    Heater    ............................  42 

Heating    Contractor    ..........................  55 

Hot  Air  Heating  System  .............. 

Hot  Water  Heating  System  ............  54 

Health  and  the  Heating  of  Homes  51 

Some  Grounds  ....................................  81 


[nside  Finish  ......................................  43-45 

Troning  Board  ....................................  30,  37 

Interior    Decoration    ..........................  47 

[nk   Stains   ..........................................  63-64 

J 

Joists,  Cutting  ....................................  4'2 

K 

Kitchen    ................................................  35 

Doors,   Flue,     Cupboards,     Floor 

Sink,   Wainscott.   Walls  ................  37 

Kalsomining    ........................................  45 

L 

Limited  Income  ..................................  15 

Last  Suggestion  ..................................  i'l 

Lawn  ......................................................  81 

Load  Soil  Can  Carry  ........................  17 

Living    Boom    ......................................  47 

Linen  Closet  ........................................  29 

Light  &  Air  ........................................  27 

Light  &  Airy  Bedrooms  ....................  28 

Laundry  Trays  ....................................  42 

Leaded   Glass   ......................................  31 

Linoleum,  Care  of  ..............................  63 

Lath,  Clean  ..........................................  34 

Lighting  of  Your  Home  ....................  49 

Liens  —  Labor  and  Material  ............  69 

Lighting  Fixtures  ..............................  50 

M 

Material,  Approximate  List  of  ........  78-79 

Modern   House  Beautiful   ................  14 

Marble  Stains  ......................................  64 

Medicine  Cupboard  ............................  30 

N 

Number   of   Booms   ............................  19 

Native  Plants  ......................................  87 

Notice  of  Delivery  ............................  70 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


Poor  Man  's  House  20 

Painting,  Hints  on  59,  67 

Plan,    The    19 

Plaster    34 

Pergola    23 

Plumbing    41-43 

Porcelain    Fixtures   41 

Pantry    37 

Paint  on  Windows  63 

Porches  22 

Panelling   22 

Payments  on  Contract  69 

R 

Removing   Earth   17 

Eoofs    67 

Repairs    60-61 

Rooms,  Number  of  19 

Range,  Location  of  39 

Roses    85 

Soil   (Kinds  of)   17 

Style  of  Architecture  20 

Size   of  House  20 

Stairways    . 25 

Shingled  Walls  22 

Storeroom    30 

Second  Grade  Material  ...               65 


Shower  Bath  42 

Sink    35,  42 

Stoves  and  Furnace,  care  of  65 

Setting  of  the  Home  Beautiful 81 

Sound  Deadening  43 

Specifications    69,  73 

Shingling   67 

Stains  on  Wood,  Marble,  etc 63-64 

Standard  Building  Contract  70 

T 

Transoms   27 

Tungsten   Lamps  51 

U 

Upholstering,  to  clean  64 

V 

Viburnum  Plicatum  83 

Verandas  and  Porches 22 

Ventilation 27 

Vegetable    Garden    88 

Vacuum  Cleaner  65 

W 

Wall  Finish,  Outside  22 

Wardrobe   in    Bedroom    29 

Windows    25 

Waste  Pipes  41 


SECTION  II. 


Asparagus    124 

Antidotes  for  Poisons  149 

B 

Bad    Cooking    91 

Baking    100 

Boiling    101 

Broiling 99 

Body,  Your  "House  Beautiful"  89 

Bread    132 

Requisities  132 

Water  Bread  135 

Christmas    136 

Graham   135-137 

Graham  and  Rye  136 

Boston  Brown  136 

Milk 135 

Milk   rising   135 

Rye    136 

' '  Rye  'n  Injin ' '  136 

Brussels  Sprouts  123-125 

Baked  Beans  124 

Beets 124 

Bruise,  Treating  a  147 

C 

Clams    111-113 

Crabs,  Deviled  113 

Celery  123 

Cabbage    124-125 

Chocolate  143 

Coffee,  How  to  Make 145 

Coffee,  French  146 

Cookery    99 

Cauliflower  124-125 

Cauliflower,  au  gratin  129 

Cheese,  Digestibility  of 129 

Culinary  Hints,  Useful 146 

Coughs  and  Colds   147-148 

Cod  Liver  Oil.  Instead  of  ...  148 


Diet,  Influence  on  Health 

Diet,  for  bodily  labor  

Diet,  for  mental  work  

Diet,  in  infancy  

Dietetics  

Dried  Beef,  in  Cream  Sauce 


93 
95 
98 
93 
93 
117 


Eggs  130-131 

Egg   plant   129 

Entrees    119-121 

Egg  Sauce  115 

F 

Fish    109-113 

Frying 102 

French    Dressing    131 

Fritters   121-123 

First  Aid  ..  148 


Game  

Glaze  

Green  Corn 


G 


"Home  Keeper,"  The  

How  and  What  to  Eat  

Household  Information,  Useful  .. 
Hardwood  Floors  


130 
107 
124 

89 

91 

151 

153 

157 


Laundry,  Airy,  Orderly,  Modern 
M 

Mayonnaise  Dressing 131 

Mince  Meat  137 

Meats    115-119 

iMushroom  Patties  ...  119 


Oysters,  Deviled  

Oysters,  Roasted  on  toast 
Oyster   Soup   


Ill 
111 
111 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


Oysters,  Scalloped  Ill 

Onions    123 

Onions,  Smell  from  breath  148 


Parsnips  

Potato,  French  Fried 

Potato,  Hashed  Brown 

Potato,  Puff 

Potato,  au  gratin  

Poultry  

Pastry  

Puff    Paste    

Pie  Apple  

Pie,    Mince    

Pie,  Orange  

Pie,  Osgood 


124 
127 
127 
127 
127 
130 
137 
137 
137 
139 
139 
141 

Pie,    Raisin    139-141 

Pie  Crust 139 

Puddings  141-142 

Banana    141 

Christmas    141 

English    Plum    141-142 

Ginger  Bread  142 

Telegraph  142 

Poor  Man's  Plum  141 

Poisons,  Antidotes  for  149 

Piano,  Care  of 153 

Photographic  Family  Record  ....         155 
Photo  Gallery,  Home 157 


Quick  Sauce 


142 


Recipes    91 

Roasting  100 

Recipe  for  Everyday  Use  146 

S 

Soup  103-109 

Soup   Stock  103 

Stewing    «  102 

Sweet  Potato,  plantation  127 

Sweet  Potato  Balls 129 

Sweet  Potato  and  Corn  129 

String   Beans    127 

Summer   Squash   129 

Savories   129 

Salads    131-133 

Salad    Dressing    131 

Soothing  Lotion  147 

Soothing  Drink  147 

Sensitive  Feet,   For   147 

T 

Tea    142 

Tomatoes,  baked 127 

V 
Vegetables   123-129 

W 

Waffle  Iron,  How  to  prepare  ....  143 

Wife,    The    (Cook)    89 

What  to  do  till  the  doctor  comes  148 


BOOKS 

-ON- 
BUILDING,  GARDENING,  DOMESTIC  ANIMALS 
BEES  AND  POULTRY. 


RADFORD'S  BUNQALOS 

Showing  many  Unique   and 

up-to-date  Designs. 

CASSELL'S  BOOK 
of    Interior    Decorating 

THE    HOME    FURNISHING 
BOOK 


DUSTMAN'S    BOOK    OF 

PLANS. 

GARDENING    FOR    PROFIT 

PRACTICAL  BOOK  OF  OUT 

DOOR    ROSE    GROWING 

GARDEN    PLANNING 

MAYNARD'S     SUCCESSFUL 
FRUIT    CULTURE 


A.  B.  C.  and  X.  Y.  C.  BEE  CULTURE 

By  Root 

THE  MOST  COMPLETE  POULTRY  BOOK 
HOW  TO  KEEP  HENS  FOR  PROFIT 


OFFICE  SUPPLIES 

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318  PIKE  ST. 


WILSON'S 


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224   PIKE 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 


It  is  only  Natural 


that  we  deem  it  an  honor  to  be  held  in  the 
same  esteem  as  the  family  physician  in  the 
homes  of  many  of  Seattle's  leading  families. 

When  the  need  comes,  you  want  those 
about  you  to  lean  upon  who  understand  your 
every  wish  and  anticipate  your  every  desire. 

You  can  leave  absolutely  every  detail  to 
us. — There  will  be  no  disappointments. 

In  all  cases  of  women  and  children,  when 
it  is  so  requested,  Mrs.  G.  M.  Butterworth 
will  personally  take  entire  charge  and  at- 
tend to  all  the  details  necessary  at  such  a 
time.  This  personal  service,  it  is  hardly 
necessary  to  add,  can  be  had  nowhere  in  the 
city  outside  of  our  organization. 

Sincerely  yours, 

BUTTERWORTH  MORTUARY 

Established  33  Years. 


1921  First  Avenue  Main  949 


INDEX— ADVERTISERS 


Albany  Dentists  128 

Art  Hardware  &  Mfg.  Co., — Kraft  Hardware 32 

Bass-Hueter  Paint  Co. — Paints,  Stains,  Varnishes,  etc _ 66 

Bekins  Moving  &  Storage  Co. — Household  Goods  Moved  and  Stored 16 

Bent,  Oeo.  P.  Piano  Co. — Talking  Machines,  Pianos,  etc 154 

Brooklyn  Dairy  Co. — Milk  and  Cream  94 

Bulos,  B. — Cloaks  &  Suits 110 

Burdett  Co.,  The — Florists  &  Nursery  86 

Butterworth,  E.  R.  &  Sons — Mortuary  8 

Clow  Milling  Co. — Clow's  Waffle  Flour  Op.  p  143 

Columbian  Nat'l.  Life  Ins.  Co. — "Home  Bonds" 114 

Commercial  Importing  Co. — Coffee  144 

Cornwall,  B.  W.  &  Son — Coal  and  Wood  122 

Dahlem,  C.  H.  &  Co. — Paints,  Varnishes,  Glass,  Oils,  Wall  Paper  58 

DeLay,  Otis  M. — Vacuum  Cleaner  (Frantz-Premier)  64 

DeLong,    W.    W. — Architect    10 

Denny-Renton  Clay  &  Coal  Co. — Brick,  Terra  Gotta,  etc 74 

Finlay  &  Robb — Furnaces  and  Heating  Systems  52 

Frederick  &  Nelson — Department  Store,  Interior  Decorators  46 

Frye  Si  Co. — ' '  White  Rose  Lard ' '  &  Meat 138 

Harmeling  &  Turner — Landscape  Contractors,  Nursery  82 

Kaufmann,  Jacob  Co. — Seeds,  Fertilizer,  Poultry  Supplies 84 

Kellogg,  W.  W.,  Inc., — Mantels,  Tiles,  Grates  and  Pressed  Briek  56 

Keystone  Chandelier  Co. — Gas  &  Electric  Lighting  Fixtures,  _...Op.  P       1 

Krinke  Piano  School — Largest  Piano  School  in  Northwest  108 

Linkletter — Photographer    156 

Lang,  F.  S.  Mfg.  Co. — Hot  Blast,  Smoke  Burning  Ranges  38 

Lepper,  Louisa  BL — School  of  Physical  Culture 1 

McDougall  &  Southwick — Department  Store,  Interior  Decorators  44 

Metcalf,  D.  J. — Electrical  Wiring,  Supplies  and  Repairs  48 

New  System  Wet  Wash — Family  Washings  a  Specialty  126 

Northern  Bank  &  Trust  Co 40 

Pantorium  Dye  Works,  Inc. — Garment  Cleaning  and  Dyeing 2 

Place,  Victor — Attorney-at-Law  4 

Puget  Sound  Savings  &  Loan  Association — Building  Loans  18 

Pullman    Diner,    The — Pure    Food    and    Home    Cooking    106 

Pyrene  Mfg.  Co. — Fire  Extinguishers  118 

Regal  Shoe  Repair  Shop — "A  Bit  Better"  Repairing 116 

Rickles  Bros — Hardware,  Glass,  etc 12 

Schlegel  Hair  Stores — Hair  Goods  and  Toilet  Articles 112 

Schneider,  A.  E. — Art  Goods,  Paintings  and  Picture  Frames  26 

Seattle  Art  Co.,  Inc. — Pictures,  Frames  and  Artists'  Supplies  104 

Seattle  Floral  Co. — Cut  Flowers,  Palms,  Funeral  Designs  140 

Society  Stationery  Shop — Engraved  Invitations,  Calling  Cards,  etc 80 

Stetson  &  Post  Lumber  Co. — Lumber,  Doors,  Windows,  etc 68 

Supply  Laundry  Co 159 

Swift,  L.  F. — Family  Drug  Store  150 

Thomas,  Howard  D.  Co. — Rugs,  Carpets,  Linoleums,  Curtains 90 

Thompson  Furniture  Co. — Complete  Home  Furnishers 36 

Wnite  Sewing  Machine  Co. — "The  White  is  King" 120 

Wilson's  Archway  Bookstore — Books  and  Stationery  7 

Wolfe  &  Co.,  Inc. — Upholstering,  Furniture  Repaired,  Floors  Waxed  62 

Women's  Exchange — Home  Made  Cakes,  Pastry,  Delicacies  92 

Young  Mfg.  Co. — Polish  Mops  and  Furniture  Polish  152 


10 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 


W.  W.  DeLONG 

ARCHITECT 

TWENTY-SIX  YEARS  IN  SEATTLE 

Special-  BUNGALOW  PLANS  -Special 


Plans  and  Estimates  furnished  for  all 
kinds  of  buildings. 

Do  not  decide  on  the  Plans  for  your  new 
home  until  you  have  seen  me.  I  will  save 
you  money. 


Design  of  Charles  P.  Anderson's  Home 
W.  W.  DeLong,  Architect 

Call  and  see  me  any  afternoon  between  4 
and  5  o'clock  or  phone  Elliott  627. 


W.  W.  DeLONG 


P.-I.  Building,  4th  and  Union 


SEATTLE 


Principal  Architectural  Department  Metropolitan 
Business  College. 


INTRODUCTION. 


This  modest  volume  is  presented,  with  their  compliments,  jointly  by  the 
editors  and  the  firms  whose  advertisements  appear  in  it.  It  is  a  book  of 
suggestions  garnered  from  the  experiences  of  many  home-builders.  Most 
people  build  a  new  home  but  once.  In  a  sense  therefore  the  building  of  a 
home  is  a  lifetime  event.  Consequently  much  importance  attaches  to  every 
detail.  It  is  not  enough  to  learn  by  one 's  own  experience  what  to  do  and  what 
to  avoid.  Such  knowledge  will  come  too  late.  For  while  many  of  the  mistakes 
thus  made  might  be  corrected  afterward,  it  is  always  costly  to  make  altera- 
tions. Then  again  some  errors  could  not  be  rectified  at  any  cost  and  these 
would  be  a  constant  source  of  regret. 

How  much  more  satisfactory  to  profit  by  the  experience  of  others  in  order 
to  avoid  their  mistakes  and  have  the  guidance  of  the  suggestions  which  they 
would  follow  were  they  to  build  again. 

After  the  house  is  built  it  must  be  kept.  The  housewife  is  justly  proud 
of  her  new  home;  every  feature  of  it  is  dear  to  her — the  floors,  the  walls,  the 
woodwork,  the  decorations;  the  outside  as  well  as  the  interior;  the  lawn,  the 
garden,  in  short — the  HOME.  The  hints  and  suggestions  on  the  keeping  of  the 
home  are  practical  ones.  Every  week — if  not  every  day — some  situation  will 
arise  in  which  the  "Home  Builder  and  Home  Keeper"  may  be  drawn  upon 
for  information  to  help  meet  the  demand  or  solve  the  problem. 

Some  of  the  most  important  contents  of  the  volume  are  the  messages  of 
the  advertisers.  Their  suggestions  are  as  timely  and  as  authoritative  as  the 
editorial  matter  because  only  reliable  and  trustworthy  business  houses  have 
been  permitted  to  use  the  pages  of  the  book  to  tell  their  story.  You  will  not 
only  be  safe  in  patronizing  them  but  you  will  do  well  to  consult  with  them  for 
they  are  in  position  to  give  expert  advice  on  the  countless  points  that  arise  for 
decision  in  the  choice  of  this  or  that  in  the  construction,  decorating,  furnishing 
and  keeping  of  the  "Home  Beautiful." 

If  you  shall  profit  by  the  perusal  of  these  pages  and  if  they,  the  merchants 
and  manufacturers  in  turn  are  helped  by  receiving  your  patronage,  then  the 
mission  of  the  "Home  Builder  and  Home  Keeper"  will  have  been  fulfilled. 
That  such  may  be  the  case  is  the  earnest  wish  of 

—THE  EDITORS. 


12  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


PAINT  -    VARNISH  -  -  OILS  -  -  BRUSHES 


GOOD  PAINT  GOOD  PAINT 

^     LOOKS  GOOD  LASTS  LONG 

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SECTION  I. 


THE  HOME  BUILDER. 


THE  HOUSE  BEAUTIFUL 
(By  W.  W.  DeLong) 

The  aim  of  this  department  is  to  give  a  practical  exposition  of 
the  Science  and  Art  of  Architecture  as  modified  by  modern  thought 
and  necessity,  and  more  especially  in  its  relation  to  the  moderately 
priced  home.  A  brief  introduction  may  well  be  devoted  to  the  general 
principles  of  Architectural  Beauty.  Today  we  are  constrained  to 
look  continually  to  the  Ancients  for  our  main  inspirations  and  ideas, 
and  the  builder  who  is  most  successful,  is  the  one  who  combines  in  a 
marked  degree,  the  beautiful  lines  of  the  Doric,  Ionic,  Corinthian, 
Tuscan  or  Composite  orders  with  the  needs  of  modern  sanitation, 
convenience  and  comfort. 

European  Architecture 

One  of  the  charms  of  European  travel  is  the  architectural 
beauty  of  the  various  buildings — the  massive  piles  of  historic 
temples,  cathedrals,  theaters  and  the  graceful,  pleasing,  picturesque 
palaces,  villas,  chalets  and  cottages.  The  modern  architect  has  a 
wonderful  storehouse  of  beauty  in  Form  and  Color  to  draw  from, 
but  he  must  adapt  these  to  the  needs  of  today.  Our  ideas  of  sani- 
tation and  comfort  are  far  different  from  those  of  the  architect  of 
the  early  Christian  and  Romanesque,  or  even  the  later  Byzantine, 
Gothic  or  Renaissance  periods. 

Egyptian 

There  are  other  dominant  styles,  or  orders,  to  which  the  modern 
architect  seldom  resorts.     The  Egyptian  with  its  massive,  sloping 
walls  ornamented  with  hieroglyphics  and  lotus  flowers. 
Assyrian  and  Chinese 

The  Assyran,  of  fantastic  design,  with  great  flights  of  stairs 
and  wonderful  terraces.  The  Chinese,  with  curling  lines  and  roofs 
tapering  high,  one  above  the  other. 

Indian  Monolithic 

The  Indian  monolithie ;  great  temples  cut  from  solid  rock,  with 
roofs  and  domes  supported  by  massive  carved  columns. 

Moorish 

The  Moorish,  the  most  wonderful  of  them  all  in  the  rich  com- 
binations of  color  and  intricate  and  beautiful  detail. 

Japanese 

The  Japanese,  low  and  rambling,  light  and  comfortable,  with 
a  near  approach  to  modern  ideas  of  simplicity  and  sanitation. 


14  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

MODERN  HOUSE  BEAUTIFUL 

The  modern  house  beautiful  must  needs  borrow  from  all  of 
these,  and  in  so  doing  it  becomes  typical  of  the  age  to  which  it 
belongs.  Adapted  to  the  highest  needs  and  ideas  of  a  race  of  men 
and  women  who,  building  upon  the  experiences  of  all  that  "mighty 
throng  that  has  gone  before,"  are  satisfied  only  with  the  best. 

A  House 

A  house  is  the  physical  exponent  of  the  standing  and  character 
of  those  who  dwell  within  and  is  worthy  of  the  best  thought  and 
effort  of  the  owner.  Although  every  home  is  not  a  house,  every 
house  should  be  a  home ;  if  possible,  a  house  set  in  its  own  grounds, 
surrounded  by  its  own  atmosphere  and  indicating  by  its  general 
appearance  the  circumstances,  the  tastes  and  even  the  aspirations 
of  its  owner. 

Childhood 

The  first  impressions  of  childhood  cling  to  us  throughout  life 
and  we  may  not  say  how  much  our  whole  life  is  affected  by  the 
memories  of  our  early  years  and  the  home  in  which  they  were 
passed.  No  more  beautiful  sentiment  was  ever  expressed  than, 
"Be  it  ever  so  humble,  there's  no  place  like  home.  Home!  Home! 
Sweet,  Sweet,  Home ' ' ! 

Home  Instinct 

The  homing  instinct  runs  throughout  the  entire  family  of  created 
beings  and  finds  its  highest  expression  in  the  home  of  man.  The 
whole  life  and  prosperity  of  a  nation  is  bound  up  in  the  word 
"Home."  Be  it  the  humble  sodded  hut,  or  the  gilded  marble  palace, 
if  the  hallowed,  mellowing  influences  of  home  are  lacking,  the  rooms 
are  empty  and  the  walls  echo  back  in  mocking  voices  when  we  at- 
tempt to  express  sentiments  of  love  and  duty. 

Home  Selection 

Social  and  economic  conditions  are  such  that  with  the  great  maj- 
ority the  selection  of  a  Home  must  be  governed  by  expediency 
rather  than  by  natural,  heartfelt  inclination. 

Necessity 

However,  even  in  those  cases,  where  stern  necessity  will  not 
allow  the  following  of  our  heart's  desire,  we  may  impress  our  in- 
dividuality upon  the  four  bare  walls  of  a  modern  city  room. 

Choice 

To  those  who  may  indulge  in  the  privilege  of  choice,  I  would  ad- 
dress the  following,  trusting  it  may  to  some  extent  enable  them  to 
choose  wisely  and  well. 

Ideal 

First,  of  course  you  must  consider  the  element  of  cost,  but  cost, 
even,  must  be  made  to  bend  to  your  ideal.  I  would  say,  study 
carefully  your  needs  and  your  prospects ;  take  an  account  of  all 
your  circumstances  and  then  form  your  Ideal.  Having  once  formed 
it,  bend  all  your  energies  toward  the  accomplishment  of  your 
heart's  desire. 

Economy  vs.  Necessity 

It  stands  to  reason  that  all  the  hints  contained  in  this  little 
book  and  all  the  good  things  advocated  cannot  be  taken  advantage 
of  in  the  same  house  and  by  the  same  builder.  Where  economy  of 
space  is  of  first  importance,  for  example,  it  may  be  necessary  to  sac- 


SEATTLE    HOME    BUH.PEB   AND   HOME    KEEPER 15 

rifice  the  entrance  hall  to  the  dining-room  pantry,  or  vice  versa ;  and 
in  order  to  be  able  to  install  laundry  tubs  in  the  basement  we  may 
have  to  content  ourselves  with  a  cheaper  bath-room  equipment 
than  the  one  we  would  have  preferred.  Life  is  full  of  compromises, 
and  so  is  the  building  of  a  home.  Consider  the  undertaking  from 
all  sides.  Make  up  your  mind  what  are  the  things  essential  from 
your  point  of  view.  Arrange  for  them  first  and,  if  sacrifice  be 
necessary,  omit  some  of  the  things  which  you  consider  not  so  im- 
portant. 

Site  For  Home 

Great  care  should  be  exercised  in  the  selection  of  a  home  site, 
and  you  may  at  first  make  a  mistake.  The  part  of  the  city  in  which 
you  locate  may  develop  along  unexpected  lines ;  you  may  find  that 
the  surroundings  are  uncongenial  or  actually  bad ;  or  it  may  develop 
that  the  socially  great  have  unwittingly  flattered  you  by  following 
your  choice.  In  such  a  case  it  would  be  well  to  try  again. 

Limited  Income 

Do  not  make  the  mistake  of  trying  to  "keep  up  an  appearance" 
on  a  limited  income.  It  is  better  to  live  well  in  a  small  house  than 
poorly  in  a  large  one ;  and,  if  your  wife  has  to  do  her  own  work,  it 
is  worse  than  folly  to  build  a  house  that  it  would  take  two  maids 
to  keep  in  order. 

Location 

'The  same  principle  holds  good  with  respect  to  location.  Do  not 
build  your  house  in  a  fashionable  neighborhood  if  you  have  not 
ample  means  to  justify  you  in  so  doing.  The  strain  of  having  to 
keep  up  an  appearance,  both  inside  and  outside  the  house,  on  an 
insufficiency  of  cash,  takes  all  the  comfort  out  of  life. 

Healthfulness 

Rather  choose  the  site  of  your  future  home  for  healthfulness 
and  beauty  without,  however,  overlooking  the  social  side  altogether. 
For,  after  all,  congenial  neighbors  are  half  the  home  life. 


THE  GROUND 

The  ground  ought  to  be  cleared,  graded  and  ploughed  before 
commencing  building  operations.  Clearing  cannot  be  done  after 
the  building  is  up  without  danger  to  it  from  blasting  and  fire. 

Preparation 

While  speaking  of  the  home  site  let  me  put  in  a  plea  for  the 
preservation  of  the  native  trees  and  shrubs  so  far  as  possible  when 
clearing  the  lot  or  grading  it  for  building.  What  a  shame  it  is 
when  fine  old  trees  are  ruthlessly  cut  down  and  burned,  not  only 
without  need,  but  when,  to  leave  them  where  they  stood,  would 
add  a  beauty  and  dignity  to  the  home  that  nothing  else  could. 
Remember  that  those  trees  can  never  be  replaced;  once  gone  they 
are  gone  forever.  So  consider  well  before  you  destroy  them. 
Some  must  go  to  make  room  for  the  house,  some  would  shade  it 
excessively;  but  it  is  nearly  always  possible  to  leave  one  or  two 
trees,  perhaps  a  group  of  three — or  a  single  fine  specimen.  It  should 
be  considered  an  act  of  vandalism  to  chop  down  everything  in  sight 
and  not  preserve  some  specimen.  The  same  applies  to  native  shrubs. 
Leave  Vine  Maples,  Gorse  and  Dogwood  growing  where  nature 
planted  them,  and  you  will  have  a  beauty  spot  in  your  garden  or 

-F2 


16 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


Bekins  Moving  &  Storage  Co. 


ELEVATOR  SERVICE 


This  cut  shows  our  mammoth  elevator  carrying  one  of  our  big  vans 
loaded  with  goods,  to  the  sixth  floor.  This  means  a  great  saving  in 
time,  and  insures  a  minimum  of  handling.  Your  furniture  is  handled 
but  once  from  the  time  it  is  loaded  into  one  of  our  vans  at  your  home 
until  it  is  neatly  and  carefully  piled  away  in  our  Fireproof  Warehouse. 


Bekins  Moving  &  Storage  Co. 

Madison  at  Twelfth 


SEATTLE  HOME  BUIX.DER  AND  HOME  KEEPER  17 

yard  that  no  cultivated  flower-bed  can  equal.  This  applies  particul- 
arly to  people  building  in  the  suburbs  or  the  country,  where  the 
land  is  not  already  cleared. 

Specify  Carefully 

You  should  specify  carefully  in  writing  just  what  you  desire 
to  be  done ;  what  trees,  shrubs,  rocks,  natural  hillocks  or  other  feat- 
ures are  to  be  left. 

Removing1  Earth 

Also  what  shall  be  done  with  the  earth  removed,  if  excavating 
is  to  be  done.  Be  careful  to  have  the  natural  soil  saved  if  it  becomes 
necessary  to  lower  the  grade  of  any  part  of  your  lot.  If  a  consider- 
able fill  is  necessary,  have  a  surfacing  of  natural  soil  six  inches 
thick  placed  on  top  of  the  fill. 

Excavation  and  Grading 

Time  and  labor  will  be  saved  if  all  grading,  excavating,  filling, 
surfacing,  etc.,  are  done  before  the  building  is  begun.  Materials  can 
be  brought  right  to  the  job  instead  of  being  left  on  the  road,  as 
often  happens  when  the  ground  is  not  cleared  or  when  it  is  full  of 
holes  left  by  the  blasting  out  of  the  stumps.  It  is  better  to  have  the 
ground  ploughed  over  before  the  building  is  started  as  the  ground 
near  the  house  would  have  to  be  turned  over  by  hand  if  the  plough- 
ing were  left  till  afterwards,  for  a  plough  could  not  get  in  close  to 
the  house.  _ 

FOUNDATION 

There  are  many  different  kinds  of  foundations,  varying  in  price 
according  to  the  material  used  and  the  amount  of  labor. 

Cedar  Posts 

The  cheapest  of  these  is  cedar  posts.  For  small  houses  where 
there  is  no  excavation  required,  foundations  of  cedar  are  satisfact- 
ory in  every  way  and  will  last  from  ten  to  twenty  years. 

Kind  of  Soil 

In  all  cases  the  foundation  posts  or  walls  should  be  carried 
down  to  earth  of  the  same  carrying  capacity — hard  clay  in  place; 
sand  in  place ;  soil  in  place ;  gravel  in  place,  etc.  By  ' '  in  place, ' ' 
I  mean  in  its  natural  condition,  not  having  been  removed  and  re- 
placed. 

Load  Soil  Can  Carry 

How  much  bearing  surface  is  to  be  allowed  for  each  foundation 
post  or  wall  must  be  determined  by  the  nature  of  the  earth  upon 
which  it  stands  and  by  the  load  it  is  to  carry.  This  can  safely  be  left 
to  a  good  architect  or  builder. 

Best  Foundation — Concrete 

The  best  and  cheapest  foundation  is  made  of  concrete  of  a  con- 
sistency of  not  less  than  one  part  of  cement  to  two  parts  sand  and 
four  parts  of  gravel.  The  sand  and  gravel  should  be  washed  clean. 
The  sand  should  be  sharp  and  of  medium  coarseness.  The  gravel 
should  not  have  large  rocks  in  it,  but  should  range  from  very 
coarse  sand  to  pebbles  the  size  of  a  hen's  egg.  The  finer  the  gravel, 
the  less  sand  will  be  required. 


18  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

If  you  intend  buying 

or  building  a  Home 

or  paying  off  a  Loan 

We  can  furnish  you  the  money  on  easy  terms  of  repay- 
ment  like   paying   rent. 

The  monthly  payments  required  to  repay  a  loan  of 
$1,000.00  are  as  follows : 


Months 

Payment 

Average  Interest 

24 

$46.15 

5.38% 

36 

32.26 

5.38% 

48 

25.36 

5.43% 

60 

21.25 

5.50% 

72 

18.53 

5.57% 

84 

16.60 

5.64% 

96 

15.17 

5.70% 

108 

14.08 

5.78% 

120 

13.21 

5.85% 

Larger 

or  smaller  loans  on 

same  basis. 

We  give  the  following  priviliges : 

1.  In  case  of  building  loans,  the  monthly  payments 
will  not  begin  until  the  house  is  completed.    In- 
terest will  be  charged  on  the  money  as  paid  out. 

2.  Any   amount  in   excess   of  the   agreed  monthly 
payment  may  be  paid  at  any  time,  reducing  the 
loan  and  the  time  same  has  to  run. 

3.  Loans  can  be  paid  off  at  any  time  with  interest 
to  date,  except  building  loans. 


PUGET  SOUND  SAVINGS 
&  LOAN  ASSOCIATION 

222  Pike  Street,  Seattle,  Wash. 


SEATTLE    HOME    BUILDER    AND    KOMI!    KEEPER  19 

Allow  Plenty  of  Time 

The  foundation  should  be  allowed  to  set  properly  before  putting 
up  the  frame  of  the  house.  If  the  concrete  is  disturbed  too  soon  it 
will  crack.  Also  be  careful  to  cover  fresh  concrete  to  protect  from 
the  sun,  which  will  dry  it  too  quickly  and  crack  it,  and  from  the 
rain,  which  washes  it  away  before  it  is  properly  hardened.  In  about 
four  hours  it  will  be  quite  set,  and  in  a  week  the  work  of  putting  up 
the  frame  can  be  commenced. 

Other  Foundations 

Other  more  expensive  foundations  are  cut  stone,  cobble  stone 
and  brick. 

Cut  stone  makes  a  very  handsome  but  quite  expensive  founda- 
tion. Although  stone  in  this  country  is  very  plentiful  and  of  good 
quality,  the  labor  of  cutting  and  setting  it  is  so  costly  that  it  makes 
the  price  of  such  a  foundation  very  high. 

Gobble  Stone 

Cobble  stone  walls  for  a  foundation  are  very  popular  in  the 
better-class  houses;  this  style  is  less  expensive  than  either  brick 
or  cut  stone,  and  makes  a  neat  and  ornamental  finish. 

Brick 

A  brick  foundation  has  no  superior  in  quality  or  appearance 
but  this  too  is  expensive  and  beyond  the  reach  of  most  house- 
builders.  There  is  nothing  cleaner  and  brighter  than  a  brick  base- 
ment and  a  brick  floor,  unlike  a  cement  floor,  is  easy  on  the  feet.  If 
the  foundations,  veranda  pillars  and  garden  paths  can  all  be  made 
of  brick  the  effect  is  most  pleasing.  A  veranda  built  of  bricks  is 
especially  satisfactory  in  the  summer  time,  the  floor  being  easy  to 
wash  and  affording  a  cool  place  to  sit  in  hot  weather. 


THE  PLAN 

If  the  house-builder  is  going  to  make  his  own  plans  without  em- 
ploying an  architect  there  are  many  points  that  will  require  his 
special  attention.  So  many  things  that  contribute  to  the  comfort 
of  the  home  can  not  be  added  after  the  house  is  completed  and  must, 
therefore,  be  considered  beforehand. 

Number  of  Rooms 

One  great  mistake  made  by  amateurs  is  first  to  decide  upon  the 
number  of  rooms  and  their  position  quite  independently  of  the  out- 
side appearance.  This  is  starting  at  the  wrong  end  and  many  of 
the  ugly  and  peculiar  looking  houses  we  see  are  the  result  of  such 
planning. 

How  Much  Money 

The  size  of  house  and  amount  to  be  spent  must,  of  course,  first 
be  decided  upon,  and  then  the  style  of  house  chosen.  The  numerous 
bungalow  books  published  by  various  building  construction  com- 
panies are  a  great  help  to  the  amateur  architect,  as  they  show  the 
effect  of  the  different  styles  of  roof,  windows,  etc.  But  one  point 
should  be  borne  in  mind.  These  books  are  nearly  all  published  in 
California  and,  the  houses  being  planned  for  a  warm  dry  climate, 
many  alterations  will  have  to  be  made  before  they  will  be  suitable 
for  this  region. 


20  SEATTLE  HOME  BUILDER  AND  HOME  KEEPER 

Size  of  House 

A  young  man  with  a  growing  and  possibly  an  increasing  family 
shouldbuild  with  an  eye  to  the  future.  If  he  cannot  afford  a  house 
of  the  size  he  will  eventually  need,  as  is  likely  to  be  the  case,  let  him 
choose  a  plan  that  will  lend  itself  to  additions  being  made  to  it  in 
time  to  come.  The  beauty  of  owning  a  home  is  that  one  is  never 
quite  satisfied  with  it.  There  is  always  some  alteration  we  look  for- 
ward to  making,  a  pet  scheme  we  are  hoping  to  carry  out  some  day. 
It  is  a  constant  source  of  interest  and  an  object  of  enterprise. 

Consult  Your  Wife 

"Women  spend  a  large  part  of  their  time  in  the  house.  It  is 
their  place  of  business,  as  well  as  their  home,  and  therefore  it  is  only 
right  that  their  taste  and  convenience  should  have  the  largest  share 
of  consideration  in  building  it.  So  don't  let  all  the  compromises 
effected  be  along  the  same  lines  as  in  the  story  of  the  man  who 
boasted  to  his  friend  that  he  and  his  wife  and  never  had  a  serious 
difference  of  opinion  in  twenty  years  of  married  life,  except  on  one 
occasion. 

"What  was  that?"  asked  his  friend. 

"She  wanted  the  new  parlor  set  to  be  blue  and  I  stood  for 
green." 

"And  how  did  you  settle  the  dispute?" 

"Oh,  we  compromised  on  the  green!"  replied  the  man  cheer- 
fully. 

Compromises  are  necessary,  but  they  should  not  all  be  "on  the 
green ! ' ' 

Style  in  Architecture 

Twenty-five  years  ago,  when  the  writer  first  came  to  Seattle,  there 
was  little  to  be  seen  of  style  or  taste  in  architecture.  More  particu- 
larly in  the  buildings  on  the  outskirts  of  the  town.  These  were 
constructed  mostly  on  the  barn  plan,  with  a  porch  stuck  on  the  front 
or  wherever  it  was  thought  it  would  be  handy,  and  perhaps  a  pep- 
per-pot elevation  on  the  top  of  the  roof,  to  suit  the  builder's  fan- 
tastic idea  of  decoration.  The  color  scheme  was  as  weird  as  the 
style,  glaring  greens  and  yellow  being  the  favorite  choice.  Any  one 
coming  up  from  California  would  be  struck  by  the  difference,  for  in 
that  home  of  the  bungalow  the  tiniest  cot,  costing  only  a  few  hun- 
dred dollars,  is  as  tastefully  built  and  as  carefully  planned  as  the 
domicile  on  which  as  many  thousands  are  spent.  This  is  as  it  should 
be,  and  we  are  glad  to  note  a  great  improvement  in  this  direction 
of  late  years  in  Seattle  and  her  suburbs. 

Poor  Man's  House 

The  poor  man's  house  is  "home"  just  as  much  as  the  rich 
man's  and  as  much  thought  and  care  should  be  taken  to  make  it 
both  comfortable  and  pretty.  A  style  suitable  to  the  position  and 
surroundings  should  be  chosen.  The  exterior  of  the  city  house 
should  be  different  from  that  of  the  suburban  home.  But  both 
should  have  good  proportions,  simple  lines  and  above  all  an  agree- 
able color  scheme.  Let  all  the  tones  be  soft  and  avoid  strong  con- 
trasts in  the  trim.  See  that  the  roof  harmonizes  with  the  rest. 
Almost  any  colors  can  be  used  together,  provided  always  that  the 
right  shades  combine.  Bright,  crude  tints  become  pleasing  to  the 
eye  only  when  the  wind  and  weather  have  so  worn  them  that  it 
is  time  to  renew  the  paint. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  21 

Color   Schemes 

It  is  given  to  few,  however,  to  be  able  to  tell  beforehand  what 
will  be  the  effect  of  any  combination  of  colors  and  shading.  My 
advice  to  the  ordinary  builder  would  be  to  keep  his  eyes  open  for 
a  color  scheme  that  pleases  him ;  look  at  all  the  houses  he  sees  with 
that  idea  in  mind — and,  having  found  something  he  likes,  copy  it  in 
his  own  house. 

Fresh  Air  and  Sunlight 

That  the  best  things  of  life  are  the  cheapest  is  a  comforting 
thought.  Fresh  air  and  sunlight  cost  nothing,  so  let  us  have  both 
in  abundance  in  our  homes ;  pleasing  colors,  agreeable  proportions 
and  satisfying  lines  can  be  used  in  building  the  house  without 
spending  one  cent  additional  on  their  account.  And  above  all, 
grass  is  cheap  and  flowers  are  inexpensive,  and  they  will  form  a 
beautiful  setting  for  any  house  and  may  make  up  for  what  it  may 
lack  in  architectural  beauty. 

Last  Suggestion 

One  last  suggestion  to  the  would-be  builder  before  we  proceed 
to  the  house  itself.  In  addition  to  the  usual  contract,  have  specifica- 
tions made  out  with  exact  descriptions  of  material  required  and 
any  matters  about  which  there  might  be  a  dispute  later  on.  It  can 
do  no  harm  to  have  the  specifications,  and  may  save  the  owner  both 
money  and  annoyance  in  case  the  contractor  insists  on  charging 
extra  for  every  trifling  alteration. 


BASEMENT 

The  floor  of  the  basement  can  be  made  either  of  cedar  planks 
or  cement. 

Plank  Floor 

A  plank  floor  is  far  cheaper  than  concrete  and  pleasanter  to 
walk  on,  but,  of  course,  does  not  last  nearly  so  long.  If  the  laundry 
work  is  to  be  done  in  the  basement,  a  board  floor  will  be  found  much 
less  tiring.  To  stand  for  long  on  a  cement  floor  is  very  hard  on  the 
feet. 

Concrete  Floor. 

If  the  concrete  floor  is  put  in  there  should  be  about  two  inches 
of  crushed  rock  above  the  floor  of  the  excavation  and  on  top  of  this 
the  concrete  floor  which  should  be  about  three  inches  thick.  The 
rock  is  to  act  as  a  drain  for  any  water  that  gets  past  the  tile  drain, 
and  by  this  means  the  floor  will  be  absolutely  dry  at  all  times  of  the 
year.  A  concrete  floor  can  be  washed,  and  this  is  a  great  conven- 
ience, as  a  furnace  makes  a  great  deal  of  dirt. 


DRAINAGE 

Be  sure  that  the  tiling  which  receives  the  rain-water  coming 
down  from  the  roof  is  carried  down  to  a  depth  a  few  inches  below 
the  level  of  the  basement  floor.  Otherwise,  during  the  period  of 
heaviest  rainfall,  considerable  water  is  apt  to  seep  through  the  con- 
crete walls  and  even  up  through  the  concrete  floor. 


22  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

WALL  FINISH— OUTSIDE 

The  various  kinds  of  wall  finish  are  about  the  same  in  regard 
to  expense  and  durability.  The  choice  will  be  governed  by  prefer- 
ence or  taste ;  or  by  fashion,  which  in  house  building,  as  in  every- 
thing else,  is  a  potent  factor. 

Shingled  Walls 

For  small  houses  shingling  looks  best.  The  smallest  and  plainest 
house,  if  shingled  all  over,  will  look  cosy  and  homelike,  whereas 
if  rustic  or  siding  were  used  the  effect  would  not  be  half  so  good. 
This  is  partly  due  to  the  fact  that  shingle  stains  are  to  be  had  in 
so  much  softer  shades  than  paint,  and  partly  to  the  rough  finish  of 
the  shingles,  which  gives  a  less  formal  and  stiff  effect  than  rustic. 

California  Siding 

California  siding,  which  has  a  rough  finish  and  can  be  had  in 
four-inch  and  six-inch  widths,  is  much  used.  It  can  be  stained  or 
painted  and  makes  an  agreeable  and  satisfactory  finish.  It  looks 
equally  well  used  all  over  the  house  or  combined  with  shingles  or 
roughcast  for  the  gables.  Ordinary  rustic,  in  wide  or  narrow  size, 
has  a  neat  appearance  and  is  in  every  way  as  good  as  the  siding. 

Battens 

Finishing  with  board  and  battens  is  perhaps  a  little  cheaper 
than  the  other  methods,  but  is  not  water-tight. 

Damp  Walls 

In  this  wet  climate  wide  boards  set  vertical  and  battened  will 
admit  water  and  the  usual  plastered  wall  will  become  damp  and 
mouldy,  particularly  in  closets  or  unoccupied  rooms. 

Outside  Panelling 

Panelling  on  the  outside  of  wooden  buildings  should  not  be 
attempted  in  this  climate.  Water  will  enter  and  swell  the  panels 
and  dry  weather  will  cause  warping  and  shrinking  to  such  an  ex- 
tent that  the  house  will  soon  look  old  and  dilapidated. 

Artistic  Shingling 

Different  effects  in  shingling  can  be  obtained  by  using  a  wide 
and  narrow  space  alternately  or  by  a  broken  or  irregular  line  of 
shingles.  This  looks  particularly  well  in  gables  or  where  the  shin- 
gles are  combined  with  other  material  and  breaks  the  monotony 
agreeably. 

VERANDAS  AND  PORCHES 

To  put  a  big,  wide  veranda  on  the  front  of  the  house  or  around 
two  or  three  sides  is  a  mistake  in  this  climate,  although  it  often  is 
an  improvement  as  far  as  appearance  goes.  A  wide  veranda  dark- 
ens the  rooms  in  winter  and  excludes  what  little  sun  there  is  at  the 
time  of  year  when  it  is  most  appreciated.  The  front  veranda  is, 
therefore,  of  no  use  at  all  at  that  season,  but  rather  a  detriment, 
while  in  summer,  unless  the  house  is  far  from  the  street,  or  the  ver- 
anda well  screened,  it  is  not  much  used. 

Sun  Porch 

At  the  same  time  it  is  very  desirable  to  have  a  cool  place  to 
sit  in  the  warm  weather,  where  one  can  be  comfortable  and  at  the 
same  time  enjoy  the  air ;  hence  an  outdoor  sitting-room  or  sun  porch 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  83 

should  be  included  in  every  house.  Instead  of  having  a  veranda 
across  the  whole  front  of  the  house  it  would  be  better  to  have  only 
a  small  porch  over  the  front  door,  sufficient  for  shelter  to  the  en- 
trance but  not  big  enough  to  darken  the  windows  or  keep  out  the 
sun ;  and,  in  addition,  to  have  a  sun  porch  in  some  other  part  of  the 
house,  where  people  may  enjoy  the  fresh  air  and  at  the  same  time 
have  privacy. 

Pergola 

The  effect,  architecturally,  can  be  accomplished  by  a  pergola 
across  the  front  of  the  house  with  a  roof  over  that  portion  covering 
the  front  door.  If  a  wide  porch  is  desired  at  the  'front  and  sides  of 
the  house,  wide  French  windows  should  be  supplied.  This  will 
admit,  in  summer,  of  the  use  of  the  porches  in  connection  with  the 
living  room,  dining  room,  etc.,  particularly  if  suitable  French 
windows  are  hung  around  the  porches. 

Screened  Porches 

In  this  mild  climate  many  families  pass  most  of  their  leisure 
hours  enjoying  the  quiet  comfort  of  their  screened  porches,  even 
using  them  for  sleeping  porches. 

Sitting-Out  Porch 

The  best  plan  for  the  sitting-out  porch  is  to  have  it  taken  out 
of  the  side  of  the  house  rather  than  built  on,  as  it  will  be  more 
sheltered  from  the  wind.  As  the  summer  weather  on  the  Coast  is 
seldom  very  hot  and  the  wind  is  often  rather  too  cool  for  comfort, 
it  is  well  to  be  as  sheltered  as  possible.  A  porch  of  this  kind,  if 
provided  with  adjustable  windows  and  some  means  of  heating  it  in 
cold  weather,  can  be  used  all  the  year  around. 

Sleeping  Porch 

At  least  one  sleeping  porch  is  usually  included  in  the  modern 
house,  and  although  sleeping  out  of  doors  all  the  year  round  is  not 
pleasant  in  this  damp  climate,  a  sleeping  porch  in  summer-time  is 
a  great  delight,  and  the  use  of  one  will  be  almost  as  beneficial  as 
a  camping  trip.  If  the  sleeping  porch  is  open  to  the  weather  on 
more  than  one  side,  have  the  sides  built  up  three  or  four  feet  to  give 
protection  and  privacy  to  the  occupants. 

Balcony 

If  the  house  should  be  too  small  to  admit  of  either  a  sun-room  or 
sleeping  porch  try  to  arrange  for  a  balcony  upstairs,  more  than  one 
if  possible,  even  though  only  a  few  feet  wide.  Here  bedding  can 
be  aired  and  small  rugs  shaken,  which  would  otherwise  have  to  be 
carried  downstairs.  If  the  balcony  has  a  pleasant  outlook  it  will  be 
a  nice  place  to  sit  on  a  warm  day,  and  the  invalid  who  cannot  come 
downstairs  will  appreciate  it.  The  European  way  of  providing 
nearly  all  bedrooms  with  balconies  has  a  great  deal  to  recommend 
it,  and  in  our  mild  climate  they  might  be  introduced  with  advantage, 
at  least  to  the  extent  of  having  one  or  two  on  the  bedroom  floor. 


ARRANGEMENT  OF  ROOMS 

Instead  of  a  lengthy  discussion  of  arrangement  and  size  of 
rooms,  we  are  showing  floor  plans,  etc.,  of  a  typical  five-room  bun- 
galow, a  careful  study  of  which  will  answer  most  questions  along 
that  line  that  naturally  occur  to  a  prospective  home-builder.  We 


24 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  85 

shall  utilize  the  space  to  better  advantage  in  our  opinion  by  dis- 
cussing some  of  the  countless  little  things  which  are  learned  by  the 
house-builder  only  by  experience.  If,  by  pointing  out  in  advance 
the  correct  or  most  commonly  accepted  forms,  details  and  methods 
of  procedure  thereby  saving  the  home-builder  into  whose  hands  this 
little  volume  shall  come  from  mistakes  and  sure  pitfalls,  then  the 
labor  and  time  devoted  to  the  compilation  of  this  book  will  not 
have  been  spent  in  vain. 

Entrance  Hall. 

In  a  wet  or  cold  climate  an  entrance  hall  is  almost  a  necessity. 
If  the  front  door  opens  directly  into  the  living-room,  as  is  the  case 
in  so  many  small  houses  and  bungalows,  it  means  that  wet  and  dirt 
are  brought  into  the  room  by  muddy  rubbers,  wet  coats  and  um- 
brellas which  would  have  been  removed  and  left  in  the  entrance 
hall  had  there  been  one.  Pools  of  water  spoil  the  polished  floor  and 
mud  tracks  damage  the  rugs,  to  the  housekeeper's  annoyance.  An- 
other serious  defect  in  this  arrangement  is  the  admission  of  cold  air. 
Every  time  the  front  door  is  opened  in  winter  the  cold  is  let  in  and 
the  temperature  of  the  room  is  lowered.  Or  it  may  be  that  the  wind 
blows  in,  interfering  with  the  draught  of  the  fireplace  and  causing 
the  fire  to  smoke. 

Small  Houses 

Still  there  are  houses  so  small  that  space  cannot  be  given  for  an 
entrance  hall.  In  such  cases  there  should  at  least  be  a  back  hall 
with  cupboard,  where  hats  and  coats  can  be  hung  and  rubbers  and 
such  things  put  out  of  sight.  An  arrangement  of  this  kind  is  a 
necessity,  as  umbrellas  and  raincoats  cannot  conveniently  be  kept 
upstairs  and  are  equally  out  of  place  in  the  living-room. 

Stairways 

Another  feature  of  the  usual  bungalow  plan  which  is  unsuitable 
for  this  country  is  the  open  stairway  running  up  from  the  living- 
room.  While  this  method  gives  a  very  pretty  effect,  especially  if 
the  stairway  is  panelled  to  match  the  woodwork  of  the  living-room 
and  is  wide  and  roomy,  the  inconvenience  of  having  always  to  tra- 
verse the  living-room  in  order  to  go  upstairs  more  than  counterbal- 
ances any  gain  in  artistic  effect.  If  backstairs  into  the  kitchen  can 
be  arranged  the  inconvenience  of  having  a  living-room  stairway  is 
not  so  great.  Stairs  going  up  from  a  separate  hall  will  always  give 
a  greater  satisfaction.  

WINDOWS 

Probably  no  other  single  feature  of  the  modern  ' '  House  Beauti- 
ful" is  so  thoroughly  neglected  as  the  windows.  Most  people  and 
many  architects  look  upon  windows  as  "necessary  evils." 

Amount  of  Light 

Insist  that  there  shall  be  enough  windows  in  each  room  to 
make  it  light  on  a  dull  day.  Since  about  three-fourths  of  the  days 
on  the  Coast  are  dull,  if  not  rainy,  it  is  important  to  bear  this  in  mind 
when  providing  a  room  with  light.  A  dark  room  on  a  dull  day  is 
depressing  to  the  spirits,  but  with  plenty  of  window  space  to  let 
in  all  the  light  there  is  outside  we  have  the  first  essential  for  a 
cheerful  room.  It  seems  strange  that  in  California,  where  sunshine 
is  a  daily  blessing,  the  houses  are  nearly  all  glass,  but  in  Seattle, 
where  we  have  cloudy  weather  for  several  months  in  the  year,  we 
seem  to  be  afraid  of  sunshine. 


26  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


Water  Color  Paintings 
and  Prices. 

Paintings  by  artists  that  are  well-known  naturally  command 
better  prices  than  pictures  by  fellows  who  are  comparatively  new 
in  the  field. 

Younger  Artists  and  many  of  them  clever  chaps  must  be  con- 
tented with  low  prices  until  they  too  become  recognized — by  way  of 
comparison.  A  picture  of  the  former  group  costing  $100.00  could 
have  been  available  at  $10.00  in  the  earlier  period. 

Opportunities  of  this  sort  occur  right  along.     We  are  looking 
for  them  and  point  them  out  to  our  clients. 

Prints. 

The  average  Prints  both  in  color  or  black  and  white  range  in 
price  from  50c  to  $50.00;  the  variety  is  legion.  Some  are  printed 
in  immense  quantities  and  others  again  published  in  limited  num- 
bers of  which  the  fac  simile  is  the  highest  type. 


Picture 
Framing. 


We  make  frames  from  50  cents  upwards.  We  construct  frames 
out  of  the  raw  material.  We  fashion  frames  to  suit  the  picture. 
We  repair  and  rebuild  frames.  We  make  HAND  CARVED  frames 
any  size  and  any  pattern.  We  do  things  in  Picture  Framing  that 
is  different. 

We  originate  frames  and  ideas  and  our  experience  and  service  is 
at  your  disposal  for  the  asking. 

You  will  need  something  in  our  line  in  your  new  home.  Lets 
talk  it  over  together,  we  will  save  you  time,  money  and  possible 
mistakes. 


A.  E.  SCHNEIDER 

Importer 

Paintings 
Water  Colors 
Prints 

818  THIRD  AVENUE  SEATTLE 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  27 

Ventilation 

Just  as  the  human  eye  is  the  ' '  window  of  the  soul, ' '  the  window 
is  the  eye  of  the  home.  It  is  even  more,  it  is  the  breathing  appa- 
ratus as  well,  or  would  be  if  properly  placed  and  used.  Nine-tenths 
of  the  sickness  in  modern  life  is  caused  by  lack  of  proper  and 
intelligent  ventilation.  Ventilation  is  peculiarly  a  modern  problem. 

Our  forefathers  were  not  greatly  troubled  by  lack  of  ventila- 
tion. They  were  continually  striving  to  stop  some  vagrant  breeze 
from  too  familiar  entrance.  Their  homes  were  full  of  cracks  and 
crannies,  and  the  great,  wide-open  fireplace  formed  the  ideal  outlet 
for  all  odors  and  noxious  gases.  While  our  forbears  were  far  be- 
hind us  in  many  sanitary  devices  and  methods,  they  certainly  en- 
joyed, perforce,  better  ventilation. 

Light  and  Air 

Windows  are  intended  to  let  in  air  as  well  as  light,  though  in 
some  houses  this  fact  seems  to  be  ignored.  In  groups  of  casement 
windows,  used  so  much  in  bungalows  and  in  houses  with  attic 
rooms,  only  one  or  two  windows  in  all  will  be  made  to  open.  The 
rest  are  nailed  down.  This  is  also  the  case  with  the  transoms  which 
are  in  reality  a  very  important  means  of  ventilating  the  room. 
Every  window,  without  exception,  should  be  made  to  open.  A 
window  hermetically  sealed  is  an  aggravation.  Nor  are  casement 
windows  any  more  watertight  when  they  are  nailed  down  than  when 
they  are  hinged.  In  the  summer  time  every  window  should  be 
wide,  to  let  in  all  the  fresh  air  and  sunshine  that  can  be  coaxed 
into  the  house. 

Transoms 

Transoms  over  casement  windows  will,  if  made  to  open,  serve 
the  same  purpose  of  ventilation  as  the  upper  half  of  the  ordinary 
check-rail  window.  If  it  is  open  at  the  top  no  unpleasant  draught 
is  created  and  at  the  same  time  fresh  air  is  allowed  to  enter  to  keep 
the  room  fresh.  If  transoms  are  hinged  correctly  they  can  be  con- 
trolled to  properly  ventilate  a  room  and  will  be  just  as  burglar 
proof  as  doors  or  windows. 

How  Many  Windows 

If  a  room  has  but  one  exposed  wall  it  should  be  entirely  taken 
up  with  windows  or  sash."  If  it  has  two  exposures,  a  like  amount  of 
space  should  be  divided  between  them.  If  it  have  three  exposures 
each  should,  if  possible,  be  considered  in  the  distribution  of  the 
windows  or  sash. 

Sash  Windows  Adjustable 

Every  window  should  be  mechanically  perfect,  capable  of  being 
closed  tightly  and  opened  and  controlled  at  will.  If  you  do  not 
understand  the  modern  science  of  ventilation  get  a  little  book  on 
sanitation,  ventilation  and  health  and  a  short  course  of  reading  will 
do  wonders  for  you.  Sash  are  perhaps  more  easily  manipulated 
than  windows  and  if  properly  built  and  hung  will  prove  useful  and 
artistic. 

Cottage  Sash 

Cottage  sash  are  coming  into  extensive  use  in  moderately  priced 
homes.  As  they  are  now  constructed  they  can  be  made  water-tight 
and  entry  proof.  Many  people  prefer  them  to  check-rail  windows 
for  the  whole  house  on  account  of  their  being  more  airy,  and  be- 


28  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

cause  they  look  so  much  better  in  low-ceiling  rooms  or  in  rooms 
finished  in  panelling. 

Windows  in  Kitchen 

Plenty  of  windows  placed  so  as  to  let  in  as  much  light  and  sun- 
shine as  possible  are  a  very  desirable  feature.  A  bright,  sunny 
kitchen  makes  the  work  more  agreeable  and  therefore  easier.  If 
the  windows  frame  a  pleasant  scene,  so  much  the  better.  A  blank 
wall,  a  high  board  fence,  an  untidy  back  yard  are  not  inspiring  ob- 
jects on  which  to  rest  the  eye.  To  .be  sure  the  advocates  of  greater 
efficiency  would  have  us  keep  our  eyes  averted  from  the  windows 
and  waste  no  precious  moments  looking  out.  But  houseworkers 
know  that  these  moments  are  not  wasted;  they  help  to  carry  them 
cheerfully  through  long  and  tedious  days. 

Light  and  Airy  Bedrooms 

Bedrooms  should,  if  possible,  have  windows  on  two  sides  to 
provide  for  a  current  of  air  through  the  room  which  will  keep  it 
fresh  and  cool  in  warm  weather. 

Windows  in  Clothes  Closet 

Clothes  closets,  if  there  is  an  outside  wall,  should  have  small 
windows.  This  will  keep  the  contents  from  getting  musty  and 
will  prevent  to  some  extent  the  ravages  of  moths,  as  these  pests  are 
less  likely  to  appear  in  a  well  lighted  place.  Add  to  these  advant- 
ages the  comfort  of  having  a  good  light  when  searching  for  a 
mislaid  garment. 

Good  Glass 

Another  important  point  is  to  have  good  glass.  There  is  noth- 
ing more  annoying  than  to  look  through  windows  which  distort 
all  objects  and  destroy  their  perspective. 

In  big  windows  21-oz.  glass  should  be  used ;  16-oz.  is  not  heavy 
enough  as  it  is  liable  to  break  if  the  window  is  shut  with  a  bang 
or,  if  any  pressure  is  brought  to  bear  upon  it,  it  may  fly  to  pieces  and 
perhaps  do  serious  injury  to  someone.  Plate  glass  is  more  expensive 
as  to  first  cost,  but  should  nevertheless  be  put  in  for  the  safety  of 
the  inmates,  if  for  no  other  reason,  whenever  the  window  is  more 
than  an  average  size. 

Properly  Hung  - 

In  placing  either  doors  or  windows  try  to  have  them  well  bal- 
anced. Do  not  let  the  carpenter  put  in  openings  a  few  inches  off 
centre,  just  to  save  himself  the  trouble  of  cutting  through  an  extra 
stud.  This  is  not  infrequently  done  and  the  excuse  given  that  so 
slight  a  difference  one  way  or  the  other  will  not  be  noticed.  Such 
is  not  the  case,  however.  Anything  even  a  little  off  the  centre  or 
out  of  line  is  quickly  detected  and  is  likely  to  be  an  eye-sore. 

In  a  Corner 

"When  the  opening  is  near  a  corner,  always,  if  at  all  possible, 
allow  room  for  the  door  or  window  frame  to  be  put  in  full  width. 
It  looks  cramped  and  ill-balanced  to  have  a  full-sized  casing  on  one 
side  of  a  door  and  one  only  three  or  four  inches  wide  on  the  other. 
At  least  six  inches  from  the  opening  to  the  corner  should  be  allowed 
to  make  a  neat  job  and,  if  this  cannot  be  managed,  at  least  have  the 
carpenter  return  the  casing  round  the  corner  the  full  width. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  29 

CUPBOARDS  AND  CLOSETS 

Next  to  a  cheerful  and  well-arranged  kitchen,  plenty  of  big 
airy  cupboards  and  closets  will  appeal  to  the  housewife.  Not  only 
are  closets  an  absolute  necessity  in  bedrooms,  but  in  every  room  in 
the  house  one  or  two  cupboards  would  be  an  acceptable  addition, 
more  especially  in  small  houses  where  every  inch  of  space  is  in 
daily  use  and  everything  must  be  kept  tidy  and  in  its  place  to  make 
life  livable. 

Living-Room  Cupboard 

In  the  living-room  a  cupboard  where  magazines,  papers  and 
even  dusters  can  be  kept  is  most  useful,  and  in  the  hall  a  cup- 
board where  coats,  rubbers,  tennis  raquets  and  such  things  can 
be  handily  put  away  will  be  equally  welcome. 

China  Closet 

In  the  dining-room  the  built-in  china  cupboard  is  really  an 
article  of  furniture,  and  where  a  corner  can  be  utilized  for  an 
extra  cupboard  to  store  things  in  it  will  not  come  amiss.  In  fact 
there  are  many  little  corners  that  might  be  so  utilized,  which  the 
contractor  does  not  think  worth  troubling  with ;  but  any  space 
that  can  be  of  use  should  be  taken  advantage  of.  The  great  trouble 
in  a  small  house  and  in  small  rooms  is  to  find  a  place  to  stow  away 
the  family  belongings.  Hence,  I  say,  the  more  cupboard  space  you 
have  the  better. 

Wardrobes  in  Bedrooms 

The  old-fashioned  wardrobes  are  not  much  used  nowadays.  They 
are  expensive  and  cumbersome.  In  a  bedroom  built  without  any 
clothes  closet  at  all  (which  happens  sometimes)  there  may  not  even 
be  room  to  put  a  separate  wardrobe  of  this  description.  Therefore, 
every  bedroom  should  be  provided  with  at  least  one  cupboard. 
Where  the  ceilings  are  sloping  and  the  walls  are  too  low  for  a  full- 
sized  door,  the  space  can  still  be  used  for  shoe  cupboards,  built-in 
drawers  or  book  shelves.  And  where  the  wall  is  six  or  seven  feet 
high  before  the  slope  begins  there  is  room  for  quite  a  decent  closet, 
even  though  the  back  slopes  off  to  only  three  or  four  feet.  Should 
there  be  eaves  on  each  side  of  the  room,  have  two  doors  put  in. 
One  closet  can  be  fitted  up  with  hooks  for  hanging  clothes  and  the 
other  used  for  a  trunkroom,  which  will  be  found  very  convenient  in 
the  absence  of  an  attic,  as  otherwise  there  would  be  no  space  for 
storing  trunks  except  the  basement. 

Linen  Closet 

The  linen  closet  should  be  in  the  upstairs  hall  or  in  the  bath- 
room, and  if  it  can  be  placed  near  a  chimney  so  much  the  better, 
as  the  warmth  will  ensure  a  dry  storing  place  for  the  linen.  Have 
the  shelves  made  wide  and  deep,  so  that  things  can  be  laid  flat  just 
as  they  come  from  the  laundry.  Narrow  shelves  in  a  linen  closet 
are  a  nuisance.  Let  there  be  plenty  of  space,  with  top  shelves 
far  apart  so  that  blankets  and  other  bulky  articles  can  be  stored 
there  conveniently. 

Clothes  Closets 

With  clothes  closets  having  ceilings  of  nine  or  .ten  feet  the  top 
space  is  generally  put  to  no  use  whatever.  Six  feet  six  inches  is 
high  enough  for  a  cupboard,  and  if  the  ceiling  of  the  cupboard  is 
put  in  at  this  height  and  a  door  made  just  above  the  cupboard 
door  of  the  same  width,  in  two  halves  it  is  possible  to  put  this  space 
between  the  joists  and  the  ceiling  of  the  closet  to  good  use.  It  will 


30  SEATTLE  HOME  BUH.PER  AND  HOME  KEEPER 

provide  an  excellent  storing  place  for  extra  bedding,  pillows  or 
clothing  that  are  not  to  be  used  and  therefore  better  quite  out  of 
the  way. 

Medicine  Cupboard 

In  most  bathrooms  a  small  medicine  cupboard  is  built  in  where 
bottles  and  small  breakable  objects  may  be  kept  and  not  infre- 
quently a  small  mirror  is  set  into  the  door  of  this  cupboard. 

Broom  and  Mop  Cupboard 

There  should  be  a  cupboard  for  brooms  and  mops  opening  off 
the  kitchen  or  on  the  back  veranda,  and  one  of  the  same  description 
on  the  second  floor  will  save  steps  and  be  found  very  convenient. 
Ironing*  Board  Cupboard 

A  new  and  popular  way  of  storing  the  ironing-board  is  in  a 
special  cupboard  of  its  own  which  is  described  in  another  place  as 
a  detail  of  the  modern  kitchen. 


STOREROOM 

There  should  be  a  storeroom  off  the  kitchen  or  in  the  basement 
for  keeping  extra  supplies,  bottled  fruit,  jams,  etc. 


BUILT-IN  FURNITURE 

Nowadays  it  is  a  very  usual  thing  to  build  a  number  of  pieces 
of  furniture  into  the  walls  of  the  house,  or  in  off-sets.  This  plan 
not  only  takes  considerable  off  the  furnishing  bill,  but  it  makes 
a  pretty  and  artistic  room.  The  built-in  furniture  has  the  advantage 
of  not  needing  to  be  moved  out  of  its  place  for  sweeping  nor  does 
it  take  up  so  much  of  the  room  space  as  the  bought  furniture  would, 
but  its  chief  advantage  lies  in  the  harmony  of  effect  produced 
through  its  being  made  of  the  same  wood,  stained  in  the  same  tone 
and  constructed  in  the  same  style  as  the  rest  of  the  woodwork.  In 
the  dining-room,  if  there  is  a  built-in  buffet  and  china  cupboard 
no  other  furniture  is  required  but  the  table  and  chairs. 

Window  Seats,  Bookcases,  Desks,  Etc. 

In  the  living-room  seats  may  be  built  in  around  the  fireplace, 
bookcases  may  be  built  in  the  wall  or  corner  of  the  room,  window 
seats  may  be  put  into  bay  windows  or  offsets,  and  even  a  desk  may 
be  built  into  the  wall,  to  be  let  down  when  required.  If  taste  is 
used  in  designing  these  pieces  of  furniture  they  will  greatly  im- 
prove the  appearance  of  the  room,  giving  it  harmony  and  dignity. 
On  the  outside  of  the  house  the  offsets  and  bay  windows  serve  to. 
break  up  the  wall  space  and  add  to  the  architectural  beauty  of  the 
house. 

Chests  of  Drawers 

In  the  bedrooms  under  the  eaves,  wide,  deep  drawers  may  be 
set  in,  thus  utilizing  a  space  that  generally  goes  to  waste.  They 
may  be  made  of  ordinary  size,  or  wide  enough  to  accommodate 
dresses  at  full  length.  The  deep  ones  will  be  found  most  conven- 
ient for  storing  blankets,  pillows  and  the  like. 

Dormers 

Dormers  are  sometimes  put  in  to  break  up  the  roof  and  im- 
prove the  outside  appearance  of  the  house.  Drawers  built  into 
these  alcoves,  the  top  reaching  a  little  below  the  window  ledge,  will 
serve  as  dressing  tables,  and,  where  the  light  is  not  needed  for  the 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  31 

room,  a  mirror  may  be  set  in  place  of  the  window.  This  can  only 
be  done  where  there  are  other  windows  supplying  sufficient  light. 
With  a  built-in  dresser,  a  small  bookcase,  which  is  an  acceptable 
addition  to  any  bedroom,  a  window  seat  providing  space  under  its 
hinged  top  for  storing  clothes,  and  a  full  length  mirror  set  in  one 
of  the  doors,  the  room  needs  little  else  but  the  bed  and  rugs. 

Clothes  Chute 

Nor  should  a  clothes  chute  from  upstairs  to  the  basement  be 
overlooked  when  planning  conveniences.  By  this  means  the  soiled 
linen  can  be  despatched  direct  to  the  laundry  without  the  labor  of 
carrying  it  downstairs. 

Drawers  in  Bathroom 

Built-in  drawers  for  the  bathroom  will  be  found  particularly 
convenient  for  keeping  a  supply  of  towels,  bath  robes,  etc.,  and  they 
occupy  less  space  than  a  closet. 


LEADED  GLASS 

When  putting  in  leaded  glass  in  windows  and  in  the  doors  of 
china  cupboard,  sideboard,  bookcase,  etc.,  do  not  allow  the  selec- 
tion of  the  designs  to  be  left  to  the  contractor.  The  whole  appear- 
ance of  an  interior  may  be  ruined  by  bad  designs  in  the  leaded 
lights,  and  gaudy  colored  glass.  Any  of  the  art  glass  shops  will 
work  to  the  designs  of  builder  or  contractor  or  will  without  extra 
cost  draw  up  designs  to  suit  the  particular  taste  of  the  owner  and 
in  keeping  with  the  general  style  of  the  house.  So  there  is  no 
need  for  glaring  and  inartistic  work. 

Plain  leaded  squares  with  three-eighths  or  half-inch  leads  look 
as  well  as  any  design  and  are  more  suitable  in  small  houses  where 
elaborate  designs  would  be  out  of  place. 


DOORS 

Have  the  doors  amply  wide,  particularly  downstairs.  Narrow 
doors  have  a  mean  appearance  and  are  so  very  inconvenient  for 
moving  furniture.  A  door  2  feet  8  inches  wide  looks  far  better  than 
one  2  feet  6  inches  or  2  feet  4  inches,  and  it  is  no  more  expensive. 

Of  the  different  styles  of  doors  the  "Craftsman"  are  the  most 
artistic.  These  doors  were  originally  designed  for  bungalows,  but 
they  have  become  so  popular  that  they  are  now  extensively  used 
in  every  kind  of  dwelling.  "Craftsman"  doors  come  in  various 
designs.  There  are  one,  two,  three  and  four-panel  doors,  all  of 
which  designs  are  equally  pretty  and  artistic  and  are  to  be  pre- 
ferred to  the  old  cross-panel  doors,  particularly  in  rooms  with 
Mission  panelling.  The  panel  door  is  supplied  with  two  narrow 
vertical  panels.  For  wood  panelling  in  the  Mission  style  these  two 
kinds  of  doors  are  the  most  suitable.  Those  with  three  and  four 
panels  have  a  cross  panel  at  the  top  with  two  or  three  vertical  panels 
below.  In  buying  these  doors  choose  those  with  a  narrow  top 
panel.  In  some  the  top  panel  is  wide,  giving  a  heavy  effect  that 
is  not  nearly  so  artistic. 

Any  variety  of  front  door  can  be  bought  at  the  sash  and  door 
factories.  The  plain  slab  veneer  door  with  bevelled  plate  glass  set 
in  small  squares  is  among  the  most  fashionable  and  handsome 
of  modern  front  doors. 


32 


SEATTLE     HOME     BUILDER    AND     HOME     KEEPER 


.  . . FOR  .  .  . 

BUNGALOWS  AND  KRAFTSM AN  COTTAGES 

KRAFT  HARDWARE   will  give  your  home   an  air  of 
elegance  and  refinement  not  otherwise  secured. 
ANTIQUE,  COLONIAL  and  MODERN  designs,  in  brass,  copper  or 
bronze    metal.     Plain    or  ^hand-hammered,     elaborate    or 
inexpensive. 

For  interior  or  exterior  use. 

MADE  IN  SEATTLE 


For  Sale  by 

™. 
DEALERS 


Made  by 

7]  ART  HARDWARE 
&  MFG.  CO. 


SEATTLE    HOME    BUII.DEB    AND   HOME    KEEPER  33 

Avoid  choosing  a  door  with  oval  plate  glass  and  elaborate  imi- 
tation carving.  They  are  inartistic  and  common.  A  plain  but  good 
front  door  adorns  any  house,  where  a  showy,  tawdry  affair  will 
spoil  its  appearance  at  the  outset. 


BUILDERS'  HARDWARE 

Among  the  very  earliest  forms  of  art  recorded  in  literature 
is  the  working  in  metals.  Tubal-cain  was  "an  instructor  of  every 
artificer  in  brass  and  iron."  In  these  modern  days  art  metal  has 
developed  with  wonderful  strides.  In  the  hardware  of  the  home  is 
a  field  for  the  display  of  artistic  feeling.  It  is  possible  to  obtain 
the  metal  decorations  for  door-locks  and  latches,  hinges  and 
knockers  modeled  after  the  styles  of  the  various  periods.  The 
principal  styles  used  in  hardware  treatment  are  the  Gothic,  Greek, 
Italian  Renaissance,  Moorish,  Romanesque,  Mission,  Colonial  and 
L'Art  Nouveau.  It  is  also  possible  to  have  original  designs,  to 
suit  the  taste  or  fancy  of  the  home  builder,  carried  out  in  the 
hardware  of  the  new  home.  One  does  not  have  to  look  beyond  our 
own  city  for  the  best  there  is  in  modern  Art  Hardware  for  we  have  a 
local  factory  whose  sole  product  is  bungalow  hardware  and  their 
wares  are  to  be  had  through  any  dealer  either  in  stock  patterns  or 
in  original  designs  to  order  if  preferred  at  prices  within  the  reach 
of  the  ordinarv  home  builder. 


FLOORS 

Nothing  will  be  said  here  about  hardwood  floors,  as  they  are 
to  be  considered  by  themselves  later  on. 

Fir  Floors 

The  ordinary  fir  flooring  is  divided  into  three  grades — 1,  2  and 
3.  Grades  1  and  2  are  thrown  together  and  make  really  one  grade, 
which  is  the  best  there  is.  No.  3  grade  is  of  poorer  quality  and  con- 
sequently cheaper,  but  there  is  really  no  economy  in  using  it  as  so 
much  has  to  be  thrown  out  on  account  of  knots  and  other  defects. 

Vertical  Grain 

Flooring  should  be  edge  or  vertical  grain,  as  flat  grain  wears 
down  more  quickly  and  splinters  easily. 

Dutch  Mitre 

A  good  way  to  lay  flooring  is  to  have  the  boards  running  par- 
allel with  each  wall,  the  corners  lapped  together.  This  makes  a 
diagonal,  zigzag  line  towards  the  centre  of  the  room.  Continue 
this  method  until  there  is  a  strip  about  18  inches  all  around  the 
room,  then  fill  in  the  centre  in  the  ordinary  way.  By  this  means 
the  strip  around  the  carpet  has  the  boards  running  the  same  way 
as  the  border  of  the  rug,  and  the  effect  is  neater  than  when  all  the 
boards  are  parallel. 

Narrow  Flooring 

Three-inch  flooring  instead  of  four-inch  makes  a  better  floor. 
The  border  can  be  three-inch  and  the  centre  filled  in  with  four-inch, 
or,  better  still,  have  the  whole  floor  three-inch.  This  size  wears 
better  than  the  larger  size  and  looks  better. 

Polish  Fir  Floor 

Fir  flooring  is  rather  soft,  but  if  kept  well  polished  with  bees-v 
wax  and  turpentine  the  polish  will  last  fairly  well,  except  where 
it  is  much  walked  over.  These  spots  require  constant  attention.  — 


34  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

Carpet  Strip 

Instead  of  the  ordinary  quarter  round  which  is  put  around 
the  walls  at  the  bottom  of  the  baseboard,  to  fill  in  the  angle  and 
make  sweeping  and  dusting  easier,  have  the  contractor  use  a  carpet 
strip.  This  is  a  strip  of  wood  three-quarters  of  an  inch  high  and 
half  an  inch  through,  lightly  rounded  at  the  top.  It  will  serve  the 
same  purpose  as  the  quarter  round  and  the  projection  being  only 
half  an  inch  where  the  other  is  three-quarters  of  an  inch,  it  makes 
a  neater  finish ;  also  it  does  not  catch  the  legs  of  the  chairs  and 
tables  that  are  set  against  the  wall  as  the  quarter  round  does,  owing 
to  its  having  a  straight  side. 


THE  PLASTER 

As  between  the  two  kinds  of  plaster  generally  used,  there 
is  no  choice.  Both  are  good.  Fibre  plaster  makes  a  harder  finish, 
which  is  not  so  likely  to  break  as  the  mortar,  but,  on  the  other  hand, 
it  is  more  likely  to  fall. 

Metal   Corners 

If  there  are  any  projecting  corners  to  be  plastered,  either 
on  the  walls  or  sloping  lines  in  the  ceiling  in  attic  rooms  or  stair- 
ways, the  plaster  should  be  protected  from  knocks  by  wood  or 
metal  corners.  I  would  give  preference  to  the  metal  corner  as, 
being  put  under  the  plaster,  it  does  not  show  and  at  the  same  time 
affords  perfect  protection.  The  wood  corners  project  and  come  in 
for  more  knocks,  as  they  are  put  on  the  outside.  In  time  they  often 
loosen  and  come  off,  and  besides  they  are  not  very  ornamental. 
Metal  corners  can  be  had  for  three  cents  a  foot;  they  are  put  on 
with  the  plaster  and  are  there  to  stay. 

Two  Coat  Work 

There  should  be  two  coats  of  plaster;  the  result  is  a  warmer 
and  more  durable  lining  than  when  only  one  coat  is  used.  First 
the  coat  of  browning  goes  on  and  then  the  putty  coat,  or  a  sand 
finish,  according  to  the  taste  of  the  owner.  The  putty  coat  is  a 
smooth  finish  containing  Plaster  of  Paris  and  is  beautifully  white 
and  clean  for  a  time,  but  it  soon  discolors  and  shows  every  mark 
of  dirty  fingers  and  smoke.  The  sand  coat  is  much  rougher  and 
is  better  for  papering  on  that  account,  as  it  holds  the  paper  better 
for  being  rough.  For  kalsomining  the  putty  coat  is  perhaps  better 
as  it  uses  up  much  less  kalsomine  and  does  not  have  to  have  a 
preliminary  coat  of  glue  or  sizing  put  on,  as  does  the  rough  finish. 
On  the  other  hand,  very  soft  and  artistic  effects  can  be  had  by 
kalsomining  on  the  sand  coat. 

Clean  Lath 

Be  sure  that  the  laths  are  clean,  unless  you  want  discolored 
plaster.  If  dirty  laths  are  used,  yellow  stains  will  gradually  ap- 
pear in  the  plaster,  until  its  appearance  is  quite  spoiled.  This  is 
more  noticeable  with  a  putty  coat,  on  account  of  its  dazzling  white- 
ness. 

Good  Workman 

Too  much  stress  cannot  be  laid  upon  the  importance  of  en- 
gaging a  good  plasterer.  A  badly  plastered  house  is  a  continual 
source  of  worry;  unsightly  cracks  appear  in  all  directions  and  it 
may  even  be  that  in  a  short  time  the  plaster  itself  begins  to  fall  in 


SEATTLE   HOME   BUII.DEB   AND    ROME    KEEPER  3ft 

huge  pieces  from  the  walls  and  ceilings,  causing  the  greatest  con- 
fusion, discomfort  and  danger  at  the  time  and  considerable  expense 
later  when  the  plaster  has  to  be  replaced  and  the  damage  to  furni- 
ture, etc.,  made  good.  By  securing  a  good,  reliable  man  for  the 
work  all  this  may  be  avoided,  and,  as  the  scale  of  wages  is  the  same 
for  all  plasterers,  there  is  no  extra  expense  involved. 


THE  KITCHEN 

There  are  some  important  features  to  a  model  kitchen,  which 
are  often  overlooked.  Yet  a  little  forethought  in  arranging  for 
them  at  the  time  of  building  will  result  in  a  considerable  lightening 
of  the  daily  tasks  in  that  department  of  the  home. 

As  the  majority  of  women  in  this  country  have  to  do  all,  or  at 
least  a  part,  of  their  own  housework,  the  kitchen  is  for  the  house- 
wife the  most  important  room  in  the  house,  and  anything  that  can 
add  to  its  convenience  or  lessens  labor  should  by  all  means  be  put  in. 

Size  of  Kitchen 

The  size  of  the  kitchen  should  depend  largely  on  the  size  of  the 
house  and  on  the  number  of  people  who  are  to  occupy  it  but  in 
any  case  this  room  should  not  be  made  too  small.  There  should 
always  be  room  enough  to  move  around  easily  especially  if  a  range 
is  to  be  used.  A  small  kitchen  with  a  wood  or  coal  range  in  it  is 
more  like  an  oven  than  a  room  and  there  is  no  reason  why  the  cook 
should  be  also  cooked. 

Location  of  Sink 

The  sink  should  be  placed  so  that  it  will  be  convenient  for 
carrying  dishes  in  and  out  of  the  dining-room.  It  is  sometimes  put 
in  the  pantry,  but  this  arrangement  cannot  be  commended  as  it 
allows  the  disagreeable  odors  from  pots  and  pans  and  draining 
vegetables  to  enter  the  dining  room  through  the  swinging  door. 

Drain  Boards 

There  should  be  room  enough  on  both  sides  of  the  sink  for 
wide  drainboards  so  that  dirty  dishes  can  be  placed  on  one  side 
and  when  washed  put  to  drain  on  the  other.  A  good  plan  is  to 
build  the  sink  in  an  offset ;  in  this  way  it  does  not  encroach  upon  the 
kitchen  space  and  if  the  offset  is  made  seven  or  eight  feet  long  there 
will  be  room  enough  on  either  side  for  wide  drain  boards.  The 
sink  is  generally  placed  on  an  outside  wall  so  as  to  allow  for  a  win- 
dow above  it.  If  the  plan  of  an  offset  is  adopted,  let  there  be  win- 
dows all  the  way  across  it ;  this  will  look  well  and  ensure  a  good 
light  for  working. 

Space  Under  Sink 

A  few  years  ago  it  was  the  custom  to  convert  the  space  under 
the  sink  into  cupboards  for  storing  pots  and  pans.  This  plan  is  now 
considered  unsanitary  and  has  been  done  away  with.  Although 
cupboards  are  always  welcome  those  under  the  sink  were  dark  and 
hard  to  clean.  They  collected  damp  and  bad  smells  and  made  the 
work  of  repairing  the  plumbing  much  harder  because  the  parts  were 
difficult  to  get  at. 

Kitchen  Wainscot 

The  walls  of  the  kitchen  should  have  a  wainscoting  of  some 
washable  material.  Tiles  are,  of  course,  the  best,  but  if  the  owner 
cannot  afford  this  luxury  there  are  many  other  materials.  Imitation' ' 


36  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


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PENINSULAR  STOVES 

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Does  the  work  of  two 

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tiles  with  two  or  three  coats  of  enamel  look  almost  as  well  as  the 
real  thing  and  can  be  washed  and  easily  kept  clean.  There  are  also 
various  kinds  of  wall  paint  and  hard  plaster  which  are  washable 
and  sanitary ;  and  there  is  wood,  which  can  be  stained,  enamelled  or 
simply  oiled. 

Kitchen  Walls 

White  walls  and  woodwork  look  very  pretty  and  cheerful  in  a 
kitchen  but  they  are  hard  to  keep  immaculate,  as  they  should  be, 
and  many  prefer  something  darker.  Pale  yellow  or  green  are  both 
pretty  colors  for  the  kitchen  and  don't  show  dirt  nearly  so 
quickly  as  white. 

Kitchen  Floors 

If  possible  have  the  kitchen  floor  of  hard  wood  well  finished. 
Otherwise  it  should  be  covered  with  some  washable  material  or 
painted  so  that  it  can  be  scrubbed  frequently.  There  are  a  variety 
of  newly  invented  substances  for  kitchen  and  bathroom  floors  such 
as  granitine,  woodstone,  etc.,  but  inlaid  linoleum  is  hard  to  beat 
and  will  last  for  years. 

Cool  Air  Closet 

Every  modern  kitchen  should  be  equipped  with  a  cool-air 
cupboard.  These  cupboards  do  away  with  the  necessity  for  an  out- 
side safe  or  even  a  refrigerator  as  they  combine  the  good  points  of 
both  without  their  disadvantages. 

Pantry. 

In  a  small  house  where  there  is  no  room  for  a  pantry,  wall  cup- 
boards around  the  kitchen,  with  either  glass  or  screen  doors  answer 
the  purpose  very  well. 

Door  Between  Kitchen  and  Dining  Room. 

The  door  between  the  kitchen  and  dining-room  should  be  a 
swinging  one  so  that  it  cannot  be  carelessly  left  open  to  allow  the 
odors  of  cooking  to  pass  through.  In  larger  houses  the  pantry  is 
generally  placed  between  the  two  rooms  to  prevent  kitchen  odors 
permeating  the  rest  of  the  house. 

Plenty  of  Light  and  Air. 

There  should  be  plenty  of  artificial  as  well  as  natural  light  in 
the  kitchen.  In  addition  to  the  centre  light,  which  throws  shadows 
on  the  person  standing  in  front  of  either  sink  or  stove,  it  is  desir- 
able to  have  extra  brackets  near  these  places,  which  will  supply 
additional  light  when  needed.  A  socket  for  use  with  the  electric 
iron  should  also  be  put  where  it  will  be  convenient. 

Ironing  Board 

A  new  idea  for  ironing,  and  a  good  one,  is  to  have  the  board 
made  to  fold  up  in  a  little  cupboard  in  the  wall  containing  also  the 
socket  and  space  for  the  iron.  Such  a  board  would  not  be  sufficient 
to  accommodate  the  ironing  of  a  large  family,  but  in  a  small  house- 
hold it  is  a  great  convenience.  Care  should  be  exercised  in  placing 
it,  however.  The  contractor  is  apt  to  place  it  in  the  first  handy  space 
without  a  thought  as  to  its  suitability.  It  is  rather  unfortunate  to 
discover  that  the  ironing  board  when  extended  blocks  a  door,  or  is 
so  placed  that  the  iron  must  be  held  in  the  left  hand  if  at  all. 

Kitchen  Doors 

Discretion  should  also  be  used  in  placing  the  kitchen  doors,  to 
see  that  they  do  not  break  up  the  wall  space  and  leave  no  place  to 


38 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


LANG'S  SMOKE  BURNERS  SAVE  FUEL  "Made  in  Seattle." 

LANG'S  (Patented)  HOT  BLAST  SMOKE 
BURNING  RANGE.  The  ONLY  Range  that 
burns  all  fuel  from  top  on  CLOSED  Grate. 

Burns    cheapest   kind    of   coal,   wood,    even 
sawdust. 

Also  burns  gas  in  closed  range  at  the  same 
time  as  wood  and  coal. 

The  ONLY  successful  combination  range  on 
the  market  today. 

The  Gas  Burner  attachment  is  extra. 

GUARANTEED  to  burn  but  25  per  cent  as 
much  fuel  as  OLD  STYLE  Ranges. 


LANG'S   HOT   BLAST   SMOKE- 
BURNING    FURNACE. 

All  fuel  burned  from  top  on 
CLOSED  Grate. 

Burns  cheapest  kind  of  coal. 

GUARANTEED  to  burn  but 
25  per  cent  as  much  fuel  as  other 
furnaces. 

LANG'S     GAS       AUXILLIARY 
KITCHEN   HEATER. 

If  you  have  a  gas  range,  you 
will  need  this  Kitchen  Heater — 
It  solves  the  hot  water  problem 
and  heats  your  kitchen.  Burns 
cheapest  kind  of  fuel — with 
grates  closed. 

For  particulars  on  our  complete 
line,  write  or  telephone  for  cata- 
logues on  the  following: — 


For  particulars  on  our  complete  line,  write 
or  telephone  for  catalogues  on  the  following: 

LANG'S  Hotel  Ranges 

Hotel   Gas  Ranges 

Hotel  Broilers      Electric    Broilers 

Cook    Stoves        Family   Ranges 

Electric  Ovens 

Hot  Blast  Furnaces 

Laundry  Stoves 

Water  Heaters 

Smokeless  Broilers  for  family  use 

Kitchen   Heaters 

Airtight   Heaters 

Tubular  Airtight  Heaters 

Jumbo   Heaters 

Portable  Bakeovens 

Roasting   Pans 

Stove  Pipe,  elbows 

Garbage  Cans 

F.  S.  LANG  MANUFACTURING  COMPANY 

2756  FIRST  AVENUE  SOUTH 
SEATTLE,  WASH.  TELEPHONE  ELLIOTT  720 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  39 

put  the  range.  The  latter  should  be  accessible  on  both  sides  to  make 
cleaning  easy.  It  is  almost  impossible  to  keep  clean  a  stove  placed 
in  a  small  alcove. 

Location  of  Range. 

The  location  of  the  range,  whether  for  gas  or  for  coal,  should 
be  so  arranged  that  the  largest  possible  amount  of  natural  light 
should  fall  on  the  top  and  front.  If  the  range  is  well  placed  the 
efficiency  of  the  equipment  is  very  greatly  increased  by  the  show- 
ing up  of  all  the  working  parts,  which  can  be  readily  seen  for  clean- 
ing purposes  and  for  keeping  in  order.  There  is  nothing  so  unsatis- 
factory to  the  cook  as  to  have  to  grope  in  semi-darkness  while 
looking  after  the  contents  of  pots  and  kettles  on  the  stove.  There 
is  also  a  saving  of  artificial  light  which  becomes  almost  a  necessity 
when  the  range  is  placed  in  a  dark  corner  of  the  kitchen. 

Kitchen  Flue 

The  kitchen  flue  should  go  up  beside  the  stove  so  that  a  short 
straight  stovepipe  with  one  elbow  will  do.  Quite  often  the  flue  is 
placed  without  any  reference  to  the  future  position  of  the  stove, 
making  it  necessary  for  the  stovepipe  to  go  around  the  room,  which 
will  interfere  with  the  draught  and  cause  trouble  with  the  stove. 

Vent  Flue 

Win-never  possible  a  vent  flue  should  be  provided  to  carry  away 
the  odors  and  steam  from  the  kitchen.  This  should  be  placed  be- 
tween the  furnace  flue  and  that  provided  for  the  range,  as  the  heat 
of  each  of  the  outside  flues  will  maintain  an  upward  current  of 
air  continuously,  keeping  the  kitchen  sweet  and  healthful.  This 
vent  flue  may  be  either  square  or  round,  and  not  less  than  eight 
inches  in  diameter. 

Separate  Range  Flue 

Provide  a  separate  flue  for  the  range,  having  its  own  soot  base 
and  not  opening  in  any  way  into  either  the  furnace  or  the  vent 
flue.  This  flue  should  be  not  less  than  8x8  inches  inside  and  extend 
well  above  the  highest  part  of  the  building  or  above  the  adjoining 
premises  if  they  should  be  closer  than  20  feet. 

Do  not  allow  this  flue  to  be  connected  with  another  soot  box 
at  the  base  nor  allow  any  other  opening  in  it  as  the  efficiency  of  the 
range  depends  largely  on  the  flue.  All  ranges  are  made  to  work 
easily  on  a  separate  flue,  using  a  7-inch  stove  pipe  to  connect  the 
range  with  the  flue,  but  cannot  do  their  work  properly  if  the  chim- 
ney is  too  small,  too  low  or  is  arranged  with  an  opening  into  the 
ash  base  of  the  furnace  or  fire-place. 

A  Few  Don'ts 

Don't  use  a  taper  pipe  on  your  range. 

Don't  use  smaller  than  7-inch  pipe. 

Don't  allow  it  to  fit  loose  at  collar. 

Don't  allow  any  other  opening  in  range  flue. 

Don't  use  a  cap  on  galvanized  extension  if  such  is  required  to 
raise  flue. 

Don't  blame  the  range  if  the  bottom  of  the  oven  is  not  hot 
enough. 

Don't  neglect  the  weekly  removal  of  soot  from  under  the  oven 
of  range. 

The  above  suggestions  have  been  contributed  by  a  gentleman 
whose  experience  in  building  and  placing  ranges  entitles  him  to  be 


40 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


You  -will  find  our  location  convenient,  our  facilities  complete,  our 
officers  and  staff  at  your  service  for  that  kind  of  co-operation  that 
makes  a  bank  in  reality  a  banking  "home." 

Have  you  made  your  will  ?  Why  not  talk 
•with  our  trust  officer  about  the  advantages 
of  our  trust  department? 

Northern  Bank  &  Trust  Co. 

Fourth  Avenue,  Westlake  and  Pike 


SEATTLE    HOME    BUILDEB    AND    KOMI!    KEEPEB  41 

considered  an  authority  on  the  subject,  and  if  they  are  given  due 
attention  at  the  proper  time  the  homebuilder  will  doubtless  be 
saved  much  trouble  and  vexation  later  on. 


PLUMBING 

In  Seattle  and  the  adjoining  districts  almost  all  soil  pipes  and 
waste  pipes  to  plumbing  systems  are  enclosed  either  in  outside 
walls,  partitions  or  floors.  Owing  to  this  arrangement  it  is  advis- 
able to  take  all  necessary  precaution  to  make  it  possible  for  all  parts 
of  waste  and  soil  systems  to  be  easily  got  at  and  cleaned. 

Waste  Pipes 

To  prevent  as  far  as  possible  any  interference  with  floor  or 
ceiling  it  is  advisable  to  put  in  a  clean-out  to  the  waste  pipes.  Ac- 
cording to  the  plumbing  by-laws  a  clean-out  must  be  put  in  at  the 
base  of  every  soil  pipe,  also  for  other  waste  pipes  where  the  plumb- 
ing is  exposed  as  in  the  basements  of  bungalows,  but  they  are 
not  insisted  upon  where  the  plumbing  is  concealed.  Nevertheless, 
it  is  advisable  to  have  one  for  every  waste  pipe,  to  avoid  any  un- 
necessary damage  to  property  when  cleaning  of  waste  pipes  be- 
comes necessary.  These  clean-outs  will  project  slightly  through  the 
floor  or  wall,  but  as  they  are  put  under  the  bath  or  basin,  they  will 
not  be  in  the  way. 

Porcelain  Fixtures 

The  installation  of  expensive  plumbing  fixtures  is  not  so  im- 
portant from  the  point  of  view  of  the  plumbing,  but  the  appearance 
of  good  class  procelain  is  far  superior  to  the  cheaper  grades  and 
does  not  get  dirty  so  quickly  nor  stain  so  easily.  A  bath  or  basin 
is  hard  to  clean  once  it  becomes  rough,  whereas  a  better  grade  will 
keep  smooth  and  give  no  trouble. 

Bath  Tub 

The  usual  size  for  a  bath  tub  is  five  fleet  six  inches,  but  they 
can  be  had  svs.  feet  long  if  desired.  This  is  an  out  size  and  con- 
sequently more  expensive  than  the  smaller  sizes.  Still  if  the  hot 
water  supply  is  to  be  abundant  it  is  very  nice  to  have  a  big  tub 
and  tall  members  of  the  household  will  appreciate  it. 

Wash  Basin 

The  flat-back  wash  basin  is  the  best  to  put  in  if  possible,  as 
a  corner  or  angle  basin  is  cramped  and  not  so  satisfactory.  The 
cheapest  kind  of  wash  basin  shows  the  under  side  of  the  basin  but 
for  a  slight  extra  cost  a  basin  can  be  had  with  an  apron  four  or 
five  inches  wide  that  will  conceal  the  underside  from  view.  The 
back  of  the  basin  should  be  as  high  as  possible,  especially  when  the 
wall  is  not  made  to  be  washed. 

Toilet  Tank 

The  new  toilet  tanks,  made  of  pressed  steel  or  vitreousware, 
coated  with  white  porcelain  enamel,  will  do  away  with  the  trouble 
and  expense  of  renewing  or  repairing  the  lining,  which  so  often  oc- 
curs with  the  ordinary  wooden  tank.  The  lining  of  the  wooden 
tanks  is  made  of  rather  thin  sheet  copper  and  owing  to  the  con- 
stant flushing  the  sides  are  gradually  bent  in  and  the  tank  begins 
to  leak;  the  lining  must  be  repaired  and  eventually  will  have 
to  be  renewed.  For  this  reason  it  will  be  found  worth  while  to 
install  a  porcelain  tank  which  does  away  with  the  difficulty  and 
can  be  used  twenty  years  and  still  be  as  good  as  new. 


42  SEATTLE    HOME    BUILDER   AND    HOME    KEEPEK 

Shower  Bath 

A  shower  bath  is  a  very  welcome  addition  to  any  bathroom. 
It  may  be  a  simple  rubber  contrivance  to  fit  on  the  tap  or  a  more 
elaborate  installment,  to  suit  the  purse  and  the  wish  of  the  owner. 
A  simple  and  inexpensive  kind  can  be  attached  to  the  wall  over 
the  end  of  the  tub.  This  style  consists  of  an  overhead  rose  with  a 
large  ring  for  holding  the  curtain  which  is  suspended  from  rings 
and  can  be  hooked  back  against  the  wall  when  the  shower  is  not 
in  use.  The  curtain  prevents  the  walls  and  floors  from  being 
splashed  and  a  bathing  cap  is  addedto  keep  the  hair  from  getting 
wet.  A  shower  bath  is  a  delightful  luxury  in  summer  and  in  winter 
it  is  equally  invigorating  and  much  less  chilling  than  the  cold 
plunge  which  some  heroic  people  indulge  in  for  twelve  months  of 
the  year. 

Sinks 

The  usual  grade  of  sink  put  in  smaller  houses  is  the  flat-rimmed 
sink,  which  is  set  in  wood  with  wooden  drain-boards  and  back.  A 
loose  back  of  enamel  may  be  had  for  those  sinks,  to  be  used  instead 
of  wood,  but  as  there  is  a  join  it  is,  of  course,  not  so  sanitary  as  the 
roll-rim,  one-piece  sink  which  is  the  style  generally  adopted  in 
houses  of  a  good  class. 

Sinks  can  now  be  obtained  with  back  and  drain-boards  com- 
bined in  one  piece.  A  sink  of  this  kind  can  be  kept  absolutely 
clean  and  sanitary  and  is  the  pride  and  joy  of  any  housewife. 

Laundry  Trays 

Laundry  tubs  are  installed  in  all  up-to-date  houses  nowadays, 
either  in  the  basement  or  on  the  back  veranda.  The  usual  style 
of  laundry  tub  is  made  of  cement,  with  a  rim  of  mental  to  prevent 
chipping.  These  tubs  are  very  satisfactory,  and  if  carefully  used 
will  last  many  years.  Porcelain  tubs  are  nicer  still,  if  the  home- 
builder  can  afford  the  difference  in  price. 

Hot  Water  Heater 

The  hot  water  heater  is  usually  placed  either  in  the  kitchen 
or  in  the  bathroom,  according  to  the  system  used  in  heating  the 
house.  For  houses  which  have  no  furnace  and  are  heated  by  fire- 
places and  stoves,  the  best  location  for  the  hot-water  heater  is 
the  bathroom,  as  it  helps  to  warm  the  room,  but  when  the  heat 
given  off  by  the  water-tank  is  not  a  consideration  the  best  place  for 
it  is  in  the  kitchen,  as  when  it  is  near  the  stove  the  water  heats 
more  quickly. 

Water  Jacket  in  Range 

When  the  range  has  no  angle  water-jacket  supplied  and  the 
water-tank  is  to  be  put  in  the  bathroom,  have  the  plumber  put 
in  coils  on  each  side  of  the  firebox  and  at  the  back  as  well,  in- 
stead of  only  on  one  side  as  is  generally  done  when  the  water-heater 
is  by  the  stove.  If  this  is  done  the  water  will  heat  more  quickly 
than  in  the  ordinary  way  and  the  extra  heat  lost  by  the  hot  water 
having  to  pass  through  pipes  is  of  no  consequence. 

The  ordinary  size  for  hot  water  heaters  is  30  gallons,  which 
is  large  enough  for  an  ordinary  house  with  only  one  bath;  where 
there  is  more  than  one,  a  bigger  tank  will  be  required. 

Cutting  Joist 
It  is  well  to  have  any  necessary  cutting  of  joists  as  near  the 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  43 

bearing  point  as  possible,  that  is  to  say,  near  partitions  or  walls 
that  are  carrying  the  joists;  this  should  be  done  to  avoid  wrecking 
the  floors. 

Sound-Deadening 

One  of  the  recent  refinements  in  house  construction  is  the 
elimination  of  noises  which  formerly  were  a  source  of  constant  an- 
noyance, especially  where  there  were  guests  in  the  home  or  any 
members  of  the  family  were  ill.  While  it  is  possible  to  remedy 
this  trouble  to  some  extent  by  the  use  of  empty  bottles,  sawdust 
and  shavings ;  the  modern  way  is  the  employment  of  deadening 
felt  which  is  now  commonly  used  and  obtainable  everywhere.  This 
material  is  used  to  muffle  the  noise  of  water  pipes  and  soil  pipes 
brought  down  in  the  walls  of  the  first  floor  rooms.  It  is  also  fre- 
quently used  in  the  walls  of  the  bath  room  to  increase  the  privacy 
of  the  bath  and  toilet. 

Separate  Bids 

In  calling  for  tenders  for  plumbing  don't  accept  the  lowest  or 
any  tender  without  first  finding  out  that  the  plumber  is  a  reliable 
man  and  will  put  in  reasonably  good  materials.  Cheap  plumbing 
always  gives  trouble  and  is  not  a  saving  in  the  end.  It  quickly 
gets  out  of  order  and  nothing  much  can  be  done  to  put  it  in  order 
again  except  to  replace  the  poor,  cheap  fittings  with  something 
better. 

First  Class  Material 

All  good  quality  taps  and  fittings  are  made  of  an  alloy  of  brass 
and  copper  the  price  varying  according  to  the  proportion  of  copper, 
the  latter  metal  being  the  more  expensive  of  the  two.  Cheap 
plumbing  fittings  are  made  of  yellow  metal,  which  is  the  cheapest 
kind  of  brass,  and  are  plated  the  same  color  as  the  better  quality 
fittings.  They  are  nickelled  on  top  of  this  and  to  the  average  per- 
son would  appear  perfectly  satisfactory  when  they  are  new.  How- 
ever yellow  metal  is  soft  and  will  not  stand  wear.  The  pressure 
of  the  water  soon  wears  both  washers  and  threads  and  leakage  be- 
gins. This  is  only  one  of  the  many  troubles  caused  by  cheap 
plumbing.  There  is  no  department  of  housebuilding  in  which  it 
pays  better  to  put  in  first-class  material  and  for  once  to  eschew 
economy.  

INSIDE  FINISH 

Of  course  there  are  innumerable  styles  of  inside  finish  for 
walls  and  ceilings,  such  as  paper,  burlap,  leatherette,  kalsomine,  etc. 

Dining-Room  Panelling 

The  new  paper  panelling  is  very  handsome  and  effective  for  a 
den,  living-room  or  dining-room.  There  is  first  a  plain  background 
paper.  Different  effects  in  sea  grass  are  popular,  or  a  plain  paper 
of  any  suitable  shade  may  be  chosen.  On  top  of  this,  strips  of 
paper  with  harmonious  coloring  and  designs,  corresponding  to  the 
strips  of  wood  in  wood  panelling,  outline  the  panels.  Some  of  these 
are  left  plain  and  some  have  a  medallion  or  design-  of  some  kind 
appliqued  in  the  centre  or  at  the  top.  This  style  of  papering  when 
good  designs  and  an  artistic  combination  of  colors  are  used,  makes 
a  handsome  and  agreeable  finish. 

Leatherette 
Leatherette  is  generally  used  in  connection  with  wood — leather- 


44  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

Interior  Decoration 
for  Your  Home 


This  department  is  in  charge 
of  Mr.  Percival  Collins,  who  is 
well  and  favorably  known 
throughout  this  territory.  Mr. 
Collins  will  at  all  times  be  glad 
to  submit  sketches,  materials 
and  general  plans  for  home 
decoration.  You  will  find  that 
we  are  thoroughly  equipped  to 
take  care  of  all  decorative  work, 
and  that  our  prices,  material 
and  workmanship  considered, 
will  compare  most  favorably 
with  those  of  other  firms. 


Call  Main  6563 

and  ask  for  Interior  Decoration  Department 


SEATTLE    HOME    BUILDER    AND   HOME    KEEPER  45 

ette  panels  with  wooden  strips  and  plate-rail.  It  is  a  neat  and  quiet 
finish,  suitable  for  library,  dining-room  or  den,  and  some  prefer  it  to 
all  wood. 

Burlap 

Burlap  is  made  in  pretty  and  artistic  shades  and  makes  a  good 
finish  either  put  on  plain  or  surrounded  by  wood  strips,  as  with 
leatherette,  but  it  collects  the  dust  quickly  and  is  hard  to  keep 
clean,  therefore  its  popularity  is  on  the  wane  as  it  is  not  considered 
so  sanitary  as  other  materials. 

Landscapes  and  Cut-Outs 

Styles  and  designs  to  suit  all  tastes  and  to  agree  with  every 
color  scheme  can  be  had  in  bedroom  papers  and  for  all  the  rooms  in 
the  house.  In  fact  there  are  so  many  pretty  and  desirable  papers 
shown  that  it  is  hard  to  choose  among  them.  The  cut-out  borders 
on  a  plain  ground,  with  or  without  panelling  effect,  are  charming 
for  bedrooms,  and  when  the  woodwork  is  white  or  grey  enamel  and 
the  curtains,  cushions  and  whatever  upholstering  there  is  in  chairs 
and  window  seats  is  made  to  match,  the  result  will  delight  the  eyes 
of  the  occupants. 

Panelling  of  a  lighter  variety  can  be  used  and  there  are 
many  very  pretty  friezes  and  landscapes  and  floral  designs  in  soft 
shades  that  make  a  charming  finish  for  a  bedroom. 

Kalsomining 

Kalsomining  is  cheap  and  at  the  same  time  a  tasteful  way  of 
finishing  the  walls.  Almost  any  shade  can  be  had  and  if  good 
kalsomine  is  used  the  result  will  be  a  smooth  and  pretty  finish 
which  can  be  renewed  at  very  little  cost  when  its  freshness  is  gone. 

Flaking  Kalsomine 

A  good  quality  of  kalsomine  should  by  all  means  be  used  as 
a  poor  quality  goes  on  unevenly  and  rubs  off  or  else  comes  off  in 
flakes.  The  mixture  should  be  about  the  consistency  of  cream  to 
go  on  smoothly.  Anything  thicker  than  this  is  liable  to  leave  brush 
marks,  and  the  kalsomine  is  more  likely  to  crack  and  come  off.  Two 
coats  should  be  used  to  insure  best  results. 

Stencilled  Designs 

Designs  in  different  colors  can  be  stencilled  on  kalsomined 
walls,  producing  much  the  same  effect  as  papering,  although  it  is 
somewhat  cleaner  and  fresher  looking  than  the  papered  walls. 

Good  Materials 

In  planning  and  carrying  out  the  building  of  a  home  a  great 
deal  of  attention  should  be  paid  to  the  quality  of  the  materials 
used  in  the  structure.  The  same  attention  should  be  paid  to  the 
interior  decorations,  where  not  only  the  color  schemes  and  styles  of 
decoration  should  be  considered,  but  the  quality  of  the  materials 
used.  This  is  just  as  important  in  this  department  of  house-building 
as  anywhere  else. 

Good  Workman 

The  service  of  a  good  reliable  man  should  be  secured  for  this 
part  of  the  work,  one  who  can  be  depended  on  to  put  in  good  work 
and  good  material. 

Many  people  do  not  realize  the  importance  of  the  interior  and 
exterior  decoration,  and  they  are  also  unaware  that  good  pure  colors 


46  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

FREDERICK  &  NELSON 

COMPLETE  HOUSEFURNISHERS 
INTERIOR  DECORATORS 


Window  Shades  made  to  order  in  any 
style  or  color  desired,  to  meet  special  re- 
quirements. A  telephone  request  (Elliott 
5500,  Window  Shade  Department)  will  bring 
a  representative  promptly  to  take  measure- 
ments and  submit  estimates. 

Our  Wall  Paper  Section  has  on  hand  at 
all  times,  representative  selections  of  the 
new  ideas  in  Imported  and  Domestic  Wall 
Hangings,  at  moderate  prices  ranging  from 
lOc  the  roll  upward. 

Our  Upholstery  Workrooms  are  prepared 
to  execute  promptly  special  orders  for  all 
kinds  of  drapery  and  upholstery  work.  Up- 
holstered Box  Springs  and  Hair  Matresses 
are  made  to  order  at  moderate  prices,  to  fit 
any  size  or  style  of  bed. 

Seattle  distributors  of  Direct-Action  and 
Ideal-Superior  Gas  Ranges ;  Ohio  and  Ma- 
jestic Coal  Ranges ;  Beckwith  Genuine  Round 
Oak  Heating  Stoves. 


SECOND  AVENUE,  MADISON  TO  SPRING  STREET 
SEATTLE,  U.  S.  A. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  47 

are  the  greatest  preservative  that  can  be  had  for  woodwork,  both 
inside  and  out.  In  decoration,  expert  advice  from  a  reliable  firm 
of  decorators  is  both  needful  and  helpful  and  will  assist  you  to 
secure  a  first-class  job.  The  experience  of  such  men  covers  a  wide 
field,  including  the  small  house,  where  only  a  very  small  outlay  can 
be  made,  and  the  requirements  of  the  mansion  on  which  thousands 
are  to  be  spent. 

Living  Room 

Of  all  the  rooms  of  the  house  the  living  room  is  the  most  im- 
portant to  the  social  side  of  home  life.  Here  all  members  of  the 
family  meet  and  here  what  little  relaxation  possible  is  enjoyed.  The 
living  room  is  the  direct  descendant  of  the  old  feudal  hall  of  the 
time  of  the  robber  barons. 

There  the  great  ones  met  to  feast,  to  celebrate  the  marriage  or 
christening. 

There  they  gathered  in  the  early  dawn  before  the  hunt,  and 
there  in  the  evening  they  recounted  the  deeds  of  valor  and  daring 
and  exhibited  the  trophies  of  the  chase. 

Have  your  living  room  as  large  as  possible — sixteen  feet  wide 
and  from  twenty-four  to  thirty  feet  long. 

Have  the  walls  panelled  to  the  height  of  six  feet  with  a  wide 
plate  rail  on  top.  A  beamed  ceiling  with  painted  panels  lends  a 
comfortable  appearance.  Have  a  wide  open  fire  place,  placed  in 
the  middle  of  one  side  wall  and  if  possible  have  a  wide  porch 
along  the  other  side  with  wide  French  windows  opening  to  the 
floor.  Bookcases,  built  in  seats,  wide  window  ledges,  plate  rail  and 
mantel  add  to  the  comfy  of  the  living  room.  Where  this  is  done 
the  wall  between  the  living  room  and  kitchen  can  be  used  as  a  china 
closet  and  buffet. 


INTERIOR  DECORATION 

The  first  things  to  consider  in  decorating  a  house  are  the  style 
of  the  house,  the  exterior  and  interior  architectural  features  and  its 
necessary  requirements  as  regards  the  walls,  ceilings,  wood  work, 
furniture,  dra'peries,  stained  glass  and  electric  fixtures.  Serious 
thought  should  be  given  all  details  as  a  whole  and  the  combined 
assembling  of  all  furnishings  required  to  make  a  complete  home 
regardless  of  whether  the  house  is  a  simple  bungalow  or  a  mansion, 
as  each  house  requires  a  distinct  style  of  treatment.  For  example, 
a  bungalow  requires  very  simple  furnishings  to  be  in  good  taste ;  the 
wood  work  should  be  plain  and  simple  in  lines,  with  dull  wax 
finish,  and  the  furnishings,  such  as  rugs  and  draperies  of  suitable 
qualities  and  finish  in  soft  harmonious  colors.  On  the  other  hand, 
the  more  pretentious  homes  require  more  elaboration  in  treatment 
to  harmonize  with  the  period  the  house  is  supposed  to  represent. 
The  Colonial  houses,  to  be  correctly  furnished,  should  have  furni- 
ture of  the  Georgian  period  including  Sheraton,  Hepplewhite,  Chit- 
tendale  or  Adams  furnishings,  while  the  old  English-Elizabethan 
style,  so  much  in  vogue  at  the  present  time,  should  have  wood  work 
to  correspond  with  the  William  and  Mary  furniture  of  the  Stuart 
or  Jacobean  period  including  window  glass  and  electric  fixtures 
and  hardware  especially  designed  to  harmonize. 

Color  is  a  most  important  factor  and  should  be  very  carefully 
considered  and  advised  by  a  decorator  thoroughly  competent  to 

-F4 


48  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


Phone  Queen  Anne  2164 


QUEEN  ANNE 
ELECTRIC  SHOP 

D.  J.  METCALF,  Proprietor 


MEMBER  OF  NATIONAL  EFECTRICAL 
CONTRACTORS'  ASSOCIATION 


We  figure  on  Jobs  in  any  part  of 
the  city.  Call  us  up  and  let  us 
talk  the  matter  over.  We  should 
save  you  money  and  time. 


QUEEN  ANNE  AVENUE  AND  BOSTON  STREET 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  49 

suggest  the  necessary  combinations  and  in  keeping  with  the  general 
scheme  of  furnishing.  For  example,  figured  paper  and  wall  hang- 
ings in  bright  colors  should  be  used  with  rare  judgment ;  plain  and 
self -toned  colors  are  usually  productive  of  better  results  as  a  back- 
ground for  the  furnishings  to  follow. 

The  entrance  to  a  home  should  have  in  all  cases  a  substantial 
dignified  effect  in  soft  harmonious  colorings,  as  the  first  impression 
on  entering  a  home  reveals  the  taste,  and  to  a  great  extent  the  char- 
acter, of  the  occupants. 

The  size,  height  and  exposure  of  a  room,  as  well  as  the  use  for 
which  it  is  intended,,  should  most  thoughtfully  be  considered.  To 
illustrate,  rooms  with  northern  exposure  should  be  treated  with 
warm  colors,  such  as  soft  yellow  or  rose  pinks,  to  convey  the  idea 
of  sunlight  and  cheerfulness.  Further,  no  room  is  properly  fur- 
nished where  the  idea  or  purpose  of  the  room  is  lost  sight  of. 

The  principal  part  of  the  house  should  always  appear  substan- 
tial and  refined  in  decorative  effect,  devoid  of  what  one  might  call 
too  much  trash  or  such  articles  as  may  have  intrinsic  value  but  no 
particular  use. 

With  all  the  skill  and  judgment  displayed  by  the  decorator,  to 
the  woman  of  the  house  remains  the  task  of  crowning  his  work 
with  that  touch  of  feminine  personality  that  makes  the  home  home- 
like. 


THE  LIGHTING  OF  YOUR  HOME 

In  drawing  plans  for  a  home  one  of  the  important  questions  is, 
how  do  you  want  to  have  the  wiring  plans  drawn?  One  hardly 
realizes  how  many  changes  have  taken  place  in  the  last  few  years, 
in  electric  lamps  and  lighting  fixtures. 

Be  just  as  considerate  about  placing  your  lights  before  the 
wiring  is  completed  as  you  would  about  placing  stairways,  doors  or 
windows.  Then  you  will  find  it  very  much  easier  to  select  your 
fixtures.  "We  would  like  to  see  every  person  who  is  building  select 
the  fixtures  first  and  then  have  the  wiring  placed  to  suit  the 
fixtures.  This  should  not  be  considered  any  more  difficult  than 
selecting  your  plumbing  fixtures,  before  the  house  is  piped. 

If  you  intend  placing  beams  in  your  ceiling,  the  beams  should 
be  placed  so  as  not  to  interfere  with  the  newer  styles  of  semi- 
indirect  fixtures,  allowing  plenty  of  plain  ceiling  space  for  the 
lamps  to  light  up  the  ceiling  and  reflect  from  there  back  into  the 
room.  If  you  intend  using  the  shower  lights  then  you  should 
suspend  the  fixtures  from  the  ceiling  and  not  from  the  beams. 

If  you  have  a  plate-rail  in  your  living  room  or  dining  room,  you 
should  take  great  care  in  placing  the  fixtures  far  enough  above  the 
plate-rail  so  that  where  you  put  up  a  bracket  the  glassware  will  not 
be  close  to  the  rail,  thereby  losing  considerable  illumination. 

The  lighting  of  a  dining-room  has  always  been  a  puzzling 
question,  owing  to  the  fact  that  many  fixtures  generally  used  are  not 
adapted  to  dining-room  needs.  Domes  have  had  their  day,  so  have 
shower  lights.  At  the  present  time,  semi-indirect  fixtures  are  used 
in  a  great  many  instances,  but  no  person  ever  objected  to  the  beauti- 
ful light  thrown  on  the  table  by  a  dome,  the  principal  drawback 
being  that  the  balance  of  the  room  is  left  in  semi-darkness,  articles 
placed  on  the  plate  rail  and  even  the  wall  decorations  being  obscure. 


50  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

A  great  many  people  will  say  that  they  do  not  like  the  semi- 
indirect  lights  over  the  dining  room  or  library  table  for  they  do 
not  give  light  enough.  That  is  a  great  mistake,  for  if  you  leave  a 
bare  ceiling  in  the  center  of  the  room  you  will  get  a  soft  white 
light  and  no  strain  will  come  to  the  eyes.  Very  few  people  who 
anticipate  building  do  very  much  figuring  until  they  have  con- 
sulted an  architect.  When  an  architect  draws  plans  for  your 
steam  or  hot  water  system,  he  consults  the  heater  man.  It  would 
save  regrets  afterwards  if  the  home  builder  would  consult  in  advance 
some  reliable  man  or  firm  with  experience  in  that  line  on  the  subject 
of  wiring  and  home  lighting. 

Do  not  overlook  the  bracket  outlet  in  your  kitchen,  which 
should  be  placed  above  the  sink  and  if  you  can  put  one  near  your 
range  it  will  often  be  very  convenient.  By  all  means,  place  one 
outlet  in  the  center  of  the  room  and  have  it  controlled  by  a  separate 
switch. 

Bedroom  lighting  is  another  important  thing  to  consider.  In 
nearly  every  case  you  have  a  place  arranged  for  your  bed  and  also 
for  a  dresser.  For  convenience  in  dressing  you  should  place  a 
bracket  at  each  side  of  the  dresser,  about  6  feet  6  inches  from 
the  floor.  One  near  the  head  of  the  bed  you  will  often  find  very  con- 
venient especially  in  arranging  for  an  eletcric  heating  pad,  or  a  light, 
should  you  want  to  lie  down  on  the  bed  to  read.  Do  not  overlook 
the  center  light  in  the  bed  room  which  should  be  on  a  separate 
switch  for  general  illumination  on  entering  the  room. 

Do  not  think  that  you  can  get  too  many  switches  in  your  home, 
for  by  using  more  switches  you  save  vibration  on  lamps,  and  conse- 
quently they  last  longer  than  by  using  key  sockets  for  turning  lights 
on  and  off. 

You  may  imagine  that  you  have  more  outlets  in  your  home 
than  you  need,  but  you  will  find  later  that  you  can  use  them  to 
advantage. 

For  instance,  how  often  do  we  see,  in  a  kitchen,  a  small  elec- 
tric stove  connected  up  to  a  ceiling  light  by  means  of  an  extension 
cord.  This  arrangement  looks  unsightly  and  spoils  the  appearance 
of  the  room;  it  is  a  constant  menace  to  the  housewife's  freedom  of 
movement  and  is  always  in  the  way.  It  would  have  been  a  very 
simple  matter  to  have  arranged  a  receptacle  at  a  convenient  location 
in  the  wall  when  the  house  was  wired  with  a  set-in  plug  connection, 
thereby  eliminating  the  unsightly  and  unnecessary  drop-cord.  After 
the  house  has  been  wired  the  foregoing  effect  could  not  have  been 
accomplished  unless  visible  wiring  was  installed. 

Fixtures 

The  fixtures  should  always  be  in  keeping  with  the  rest  of  the 
interior  appointments  and  the  interior  decorative  scheme  followed 
as  closely  as  possible  for  a  harmonious  effect,  pleasing  to  the  eye. 
Houses  always  cost  more  to  construct  than  the  first  estimate  and 
consequently  the  home  builder  frequently  discovers  a  shortness  of 
funds  toward  the  end  of  the  job.  The  electrical  fixtures  are  usually 
purchased  last  and  consequently  a  cheap  set  of  fixtures  is  often  in- 
stalled. The  only  remedy  to  suggest  to  overcome  this  difficulty, 
should  it  be  anticipated,  is  to  set  aside  a  fixed  amount  for  the  in- 
stallation of  electrical  fixtures  in  keeping  with  what  you  will  want 
the  interior  of  your  home  to  look  like  when  completed.  Also  it 
would  be  advisable  to  obtain  designs  and  an  estimate  on  fixtures 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  51 

from  some  local  firm  and  we  have  a  number  of  manufacturing  con- 
cerns turning  out  fixtures  equal  to  any  made  in  the  East.  In  this 
way  you  will  be  better  able  to  get  results  that  will  please  you.  Place 
the  order  with  a  reputable  fixture  man,  have  drawings  and  specifica- 
tions made  with  a  synopsis  of  the  interior  decorative  scheme  and 
you  will  thank  your  foresightedness  forever  afterwards.  If  you  find 
that  rigid  economy  is  to  be  exercised,  make  it  a  point  to  economize 
somewhere  else  so  the  economy  will  later  on  not  appear  in  fixtures 
of  poor  taste.  Your  electrical  fixtures  are  always  prominent  and 
are  the  first  thing  to  attract  the  approval  or  disapproval  of  the 
visitor  or  guest. 

Tungsten  Lamps 

Many  persons  still  use  the  antiquated  carbon  filament  lights. 
furnished  free  by  the  electric  company.  This  is  done  principally  op 
account  of  the  lower  first  cost  and  presumed  durability  of  the  oldf 
style  carbon  filament  light  globe.  Nowadays,  however  the  Tungsten 
lamps  are  being  made  very  much  more  durable  than  formerly  and 
the  rough  handling  which  the  delicate  filaments  inside  the  Tung- 
sten lights  will  endure  is  surprising.  The  days  of  the  delicate 
Tungsten  light  are  now  history,  while  the  actual  saving  on  lighting 
bills  by  the  use  of  these  modern  lights  is  said  to  be  over  50  per 
cent. 


ELECTRIC  HEATING 

With  the  rapid  advance  in  Hydro  Electric  production  it  is 
possible  that  electricity  will  in  the  near  future  be  considered  a 
competitor  in  price  in  the  problem  of  heating  moderately  priced 
houses.  At  present  many  convenient  devices  are  used  and  the  cities 
of  Seattle  and  Tacoma  are  making  a  special  rate  for  current  used  for- 
cooking,  etc.  Electric  heaters  are  a  convenient  and  pleasant  means 
of  heating,  but  the  cost  of  electricity  in  this  city  would  put  the  use? 
of  this  system  for  the  entire  house  quite  out  of  the  question.  Small,; 
electric  radiators  are  useful  for  heating  a  bathroom,  however,  orj 
for  warming  a  room  on  a  chilly  day,  wrhen  it  is  too  early  or  too  late! 
in  the  season  for  the  furnace  to  be  used. 

There  is  an  undoubted  tendency  on  the  part  of  the  average1 
person  building  a  home  to  forget  the  very  important  part  that  is 
played  by  electricity  in  our  everyday  life.  It  would  pay  him  well, 
before  he  makes  his  plans  complete,  to  sit  down  and  consider  ser- 
iously what  improvements  and  aids  to  his  comfort  he  can  make. 
Many  of  these  things  occur  to  him  afterwards  when  it  is  too  late  to 
make  proper  arrangements  and  obtain  all  the  comforts  from  this 
greatest  blessing  mankind  has  had  bestowed  upon  it. 


HEALTH  AND  THE  HEATING  OF  HOMES 

There  is  nothing  so  vitally  necessary  to  the  preservation  of 
health  as  pure  air.  And  it  is  coming  to  be  more  and  more  recognized' 
that  in  nearly  all  diseases  there  is  no  curative  agent  so  potent  asi 
pure  air.  There  exists  no  malady  in  which  the  intelligent  medical 
practitioner  does  not  today  insist  that  the  patient  must  be  furnished 
with  pure  air.  There  are  certain  diseases  for  which  the  sole  treat- 
ment applied,  in  many  cases,  under  modern  practice,  is  simply  the 
continuous  breathing  of  pure,  fresh  air. 


52  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


FINLAY  &  ROBB,  Inc. 

Dealers  and  Manufacturers 

of  Skylights,  Cornices,  Gutters,  Roofing,  Conductor 
Pipes  and  Elbows,  Queen  City  Clothes  Dryers,  Sanitary 
Dust  Collectors  for  Furnaces,  Furnace  Pipes  and  Fittings. 


Sole   Agents 

Thatcher,  International  and  Front  Rank  Furnaces  and 
the  famous  National  Tubular  Furnace  for  Public  Build- 
ings. 

Have  your  Heating  Plans  made  by  us  as  we  give 
special  and  expert  attention  to  the  Heating  and  Ventila- 
ting of  School  Houses,  Churches  and  Residences. 

A  Furnace  installed  by  us  is  a  guarantee  of  Satisfaction. 


Phone  Main  3704  2105  First  Avenue 

SEATTLE 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  63 

This  is  notably  the  tact  with  consumption  and  allied  maladies ; 
though  in  a  lesser  degree,  perhaps,  but  just  as  surely,  pure  air  is  a 
fundamental  necessity  in  the  treatment  of  all  human  ailments.  And 
pure  air  is  even  more  valuable  in  preventing  sickness  than  it  is  in 
curing  it. 

Other  things  being  equal,  unquestionably  the  child  growing  up 
to  maturity,  or  any  other  person,  living  in  a  house  which  is  filled 
with  pure  air  the  whole  year  round,  will  have  more  vitality,  enjoy 
more  robust  health  and  be  far  better  able  to  resist  disease  than  one 
living  in  poorly  ventilated  rooms  and  breathing  an  unwholesome 
atmosphere. 

We  have  pure  food  laws  and  their  enforcement  is  upheld  by  a 
strong  public  sentiment ;  but  it  would  be  vastly  more  beneficial  to 
the  people  to  enact  and  enforce  pure  air  laws.  For  one  person  who 
is  injured  by  eating  adulterated  food,  a  thousand  suffer  from  breath- 
ing impure  air. 

It  is  not  difficult  to  ventilate  a  house  in  summer ;  but  during  the 
winter  months,  when  artificial  heat  is  required,  very  few  houses  are 
properly  ventilated. 

The  members  of  a  family  should  not  manifest  their  mutual 
affection  by  breathing  and  rebreathing  each  others  breath ;  yet 
this  is  what  they  do  in  cold  weather  in  a  house  without  sufficient 
ventilation. 

There  is  but  one  correct  and  sanitary  method  of  heating  and 
ventilating  a  house,  and  that  is  to  pour  warm  pure  air  into  the 
rooms  in  sufficient  volume  and  to  remove  the  colder  and  impurer 
air.  A  warm  air  furnace  properly  installed  with  ventilating  system 
will  accomplish  these  results. 

As  suggested,  a  furnace  heats  the  building  with  warm  air.  If  a 
large  furnace  is  used  with  large  pipes  and  registers,  you  get  warm 
air  heating;  if  a  small  furnace,  with  small  pipes  and  registers,  you 
get  hot  air  heating  (the  less  air  used  to  heat  the  building,  the  hotter 
it  must  be  heated).  The  result  of  overheated  air  is  drowsiness  and 
headaches.  The  larger  the  furnace,  pipes  and  registers  used,  the 
better  the  results  in  an  abundant  supply  of  mild,  warm  air. 

Best  Type — Cast  Iron 

The  best  type  of  hot  air  furnace  for  this  country  is  the  cast-iron 
variety.  These  furnaces  do  not  rust  and  last  longer  than  those 
which  have  some  parts  made  of  steel.  Some  of  the  coal  found  in  this 
country  and  also  the  mill  slabs  burnt  in  furnaces  contain  a  certain 
amount  of  salt  which  collects  moisture  and  rust  forms  on  the  steel 
parts  of  the  furnace ;  these  parts  will  have  to  be  renewed  and  in  some 
makes  of  furnaces  this  is  a  difficult  and  expensive  process.  None 
of  this  trouble  occurs  with  a  furnace  made  wholly  of  cast  iron, 
and  as  the  difference  in  cost  is  only  a  few  dollars,  this  kind  is  within 
the  reach  of  everyone. 

Location  of  Furnace 

A  furnace  should  be  placed  so  that  the  warm-air  pipes  will 
be  of  nearly  the  same  length.  The  air  travels  mostly  through  pipes 
leading  towards  the  sheltered  side  of  the  house,  and  to  the  upper 
rooms.  Therefore,  pipes  leading  toward  the  north  or  west,  from 
which  direction  the  prevailing  winds  come,  or  to  the  rooms  on  the 
first  floor,  should  be  favored  in  regard  to  length  and  size.  The 
furnace  should  be  placed  somewhat  to  the  north  and  west  of  the 


54  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

center  of  the  house,  or  towards  the  points  of  the  compass  from 
which  the  prevailing  winds  blow. 

Smoke  Pipe 

The  furance  smoke  pipe,  which  ranges  in  size  from  seven  to 
nine  inches,  should  be  carried  to  the  chimney  as  directly  as  possible, 
avoiding  bends,  which  increase  the  resistance  and  diminish  the 
draught.  When  a  pipe  is  of  unusual  length  it  is  well  to  cover  it  with 
asbestos  to  prevent  loss  of  heat  and  the  condensation  of  the  smoke. 

Cold  Air 

The  cold-air  box,  or  cold-air  intake,  should  be  large  enough  to 
supply  a  volume  of  air  sufficient  to  fill  all  the  hot-air  pipes  at  once. 
If  the  box  is  made  too  small  it  will  be  found  that  the  pipes  leading 
to  the  less  exposed  side  of  the  house  or  to  the  upper  floor  will  take 
all  the  supply,  and  additional  air  to  supply  the  deficiency  will  be 
drawn  down  through  the  registers  of  rooms  less  favorably  situated. 
The  usual  way  is  to  make  the  area  of  the  cold-air  box  three-fourths 
the  combined  area  of  the  hot-air  pipes.  The  intake  should  be  placed 
on  the  side  of  the  prevailing  winds,  but  covered  so  that  the  wind  will 
not  blow  into  it.  If  it  is  placed  on  the  side  away  from  the  wind 
\vaim  air  from  the  furnace  is  likely  to  be  drawn  out  through  the 
cold-air  box. 

Check  Dampers 

The  cold-air  box  is  sometimes  extended  through  the  house  to 
prevent  the  changes  in  the  wind  from  affecting  the  action  of  the 
furnace.  Check  dampers  are  arranged  to  prevent  back  draughts. 

Intake  Inside  of  House 

Many  regard  it  as  desirable  to  have  an  intake  inside  the  house, 
as  well  as  outside,  for  the  purpose  of  returning  the  air  from  the 
rooms  to  be  reheated.  This  intake  is  generally  placed  in  the  hall 
so  that  it  will  take  the  air  which  rushes  in  when  the  front  door 
is  opened  and  also  that  which  may  leak  in  around  it.  I  do  not 
advise  an  inside  intake  as  the  air  in  the  house  after  being  heated 
over  and  over  again  becomes  stale,  and  also  the  furnace  does  not 
work  as  well. 

Size  of  Register 

The  size  of  the  register  is  governed  by  the  size  of  the  hot-air 
pipe.  It  is  usual  to  use  registers  having  the  short  dimension  equal 
to,  and  the  long  dimension  one-half  greater  than  the  diameter  of  the 
hot-air  pipe. 

Finish  of  Register 

Registers  come  in  a  number  of  different  finishes,  so  that  the 
owner  can  suit  his  individual  taste.  The  white  japanned  register 
is  very  nice  for  bathrooms  and  rooms  finished  in  white.  Old  brass 
and  antique  copper  are  the  finishes  most  in  use,  but,  of  course,  the 
register  should  match  the  rest  of  the  hardware. 

Hot  Water  System 

Heating  the  home  by  the  use  of  hot-water  equipment  is  greatly 
on  the  increase  in  our  coast  cities,  and  though  costing  three  times  as 
much  to  install  as  a  warm-air  system  it  is,  in  our  opinion,  the 
cheapest  in  the  end. 

Sufficient  Radiation 

In  order  to  have  a  satisfactory  system  of  hot-water  heating 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  55 

there  should  be  a  sufficient  amount  of  radiating  surface  in  the  room 
to  be  heated,  and  a  furnace  or  boiler  with  reserve  power  enough  to 
easily  heat  the  house  on  the  coldest  days. 

Heating  Contractor 

Select  first  of  all  a  reliable  heating  contractor  and  confer  with 
him  regarding  the  best  style  and  size  of  equipment,  and  when  award- 
ing the  contract  do  not  make  the  mistake  of  choosing  or  accepting 
the  cheapest,  unless  you  are  sure  that  the  plant  is  sufficient  for  the 
work. 

Money  Saved 

One  hundred  dollars  may  be  saved  when  installing  a  hot-water 
heating  plant,  but  because  of  insufficient  radiation,  small  furnace 
or  piping,  it  may  require  from  two  to  five  tons  more  of  coal  each 
season  to  heat  the  house  than  if  a  larger  plant  had  been  selected  at 
an  increased  first  cost.  A  hot-water  boiler  and  radiators  made  of  cast 
iron  will  last  as  long  as  your  house  if  large  enough  for  the  work  and 
properly  cared  for ;  but  the  same  cannot  be  said  if  too  small  a  plant 
is  installed. 

Advantages 

Hot  water  heating  has  several  advantages.  Perhaps  the  most  im- 
portant one  from  the  householder's  point  of  view  is  the  saving 
of  fuel.  The  housewife  will  rejoice  at  the  absence  of  dust  and  all 
will  appreciate  the  even  distribution  of  warmth.  The  air  is  never  too 
dry  nor  over-heated,  and  does  not  cause  the  disagreeable  tendency 
to  drowsiness  so  often  noticeable  where  the  hot-air  system  is  used. 

Furnace  Flue 

Provide  a  flue  for  your  furnace  alone,  allowing  nothing  else  to 
interfere  with  the  draught,  as  would  be  the  case  if  the  kitchen 
range,  laundry  stove  or  an  open  fireplace  were  connected  with  the 
same  flue,  or  if  two  chimneys  were  connected  with  the  same  ashpit. 

Cool  in  Summer 

The  home  heated  with  hot  water  will  always  be  found  cool  in 
summer  on  account  of  the  presence  of  cold  water  in  the  radiators, 
for  the  system  should  never  be  emptied;  or,  if  emptied  to  remove 
sediment,  should  be  filled  again  at  once. 

A  Few  Don'ts 

Don't  blame  the  furnace  if  it  does  not  draw  properly.  It  must 
be  remembered  that  no  furnace  has  a  draft,  this  is  supplied  by  the 
chimney  alone,  and,  if  the  chimney  draft  is  defective,  proper  com- 
bustion of  fuel  will  be  impossible.  A  poor  chimney  is  the  direct 
cause  of  more  complaints  of  defective  heating  than  all  other  sources 
combined. 

Don't  let  ashes  bank  up  under  the  grates  and  then  blame  the 
manufacturer  for  not  using  good  casting,  as  the  grate  will  warp  or 
burn  out  in  a  short  time  if  this  precaution  is  neglected. 

Don't  shut  off  the  cold  air  supply  and  then  complain  because 
the  furnace  does  not  heat  properly,  as  the  cold  air  delivered  into 
the  bottom  of  the  furnace  casting,  passing  up  between  the  casting  and 
furnace,  and  on  up  through  the  warm  air  pipes  is  what  carries  the 
heat  into  the  building.  If  it  is  shut  off,  the  circulation  stops  and 
the  basement  becomes  very  hot. 

Don't  blame  the  furnace  for  making  dust,  as  a  good  furnace 
properly  installed  will  not  make  dust;  the  trouble  is  due  to  the 
dust  that  is  in  the  air  which  can  be  removed  by  using  a  dust  collec- 
tor in  the  cold  aid  pipe. 


56 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


I  :••:•••, 

•'.':'• 

S I 


i 


B 


FOR 

FLOORS-AND-WALLS 
OF-BATHS-KITCHENS 
PORCHES -AND -THE 
EXTERIOR -AND -IN 
TERIOR-DECORATION 
OF- ALL- STRUCTURES 

•MANTEL-TILES- 
DECORATIVE  •  MARBLE 
FIRE-PLACE-FITTINGS 
CRATES-ANDIRONS -ETC 


WILLIAMWKELLOGtHNC 

161 Q  -TH I RD-AVE  •  SEATTLE 

PESIGNS-ANt>-E5T]MATE5-ON-REQE5T 


MSMIF^ 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPEB  57 

FIREPLACE 

To  build  a  fireplace  that  does  not  smoke  and  will  still  throw 
enough  heat  into  the  room  is  always  a  problem.  If  the  back  of 
the  fireplace  goes  straight  into  the  flue  the  smoke  will  go  up  with- 
out any  trouble,  but  the  heat  goes  too,  and  the  room  will  not  be 
warmed.  If  the  back  slopes  forward  too  much,  both  heat  and  smoke 
are  thrown  into  the  room.  The  difficulty  is  to  have  the  angle  of  the 
back  and  the  bend  in  the  flue  so  arranged  as  to  give  out  as  much 
heat  as  possible,  "while  the  smoke  goes  up  the  chimney  just  the 
same." 

Get  Expert 

Get  an  expert  fireplace  man.  Nearly  every  bricklayer  will 
tell  you  he  can  lay  a  fireplace.  The  fact  is  that  not  one  bricklayer  in 
fifty  can  build  a  perfectly  satisfactory  fireplace.  You  will  save 
money  and  a  lot  of  trouble  by  getting  a  man  who  has  a  reputation  as 
a  fireplace  builder. 

Size  of  Fireplace 

The  width  of  a  fireplace  is  governed  entirely  by  the  size  of  the 
fire  desired  and  the  kind  of  fuel  to  be  burned.  The  height,  however, 
should  not  exceed  30  inches,  and  27  or  28  inches  looks  better  except 
in  a  very  large  fireplace.  For  burning  small  logs,  21  inches  is  quite 
deep  enough  and  anything  more  is  a  waste  of  heat.  The  shelf  at  the 
bend  in  the  throat  is  made  to  create  a  strong  upward  draught,  and 
at  the  same  time  to  catch  any  counter  current  coming  down  the 
chimney  and  send  it  up  again. 

Back  and  Sides 

The  back  of  the  fireplace  should  slope  up  at  an  angle  of  about 
60  degrees.  The  back  and  sides  should  be  smooth,  without  any 
angles  or  rough  places  to  catch  the  smoke ;  even  a  small  projection 
or  unevenness  of  one  of  the  bricks  will  be  enough  to  divert  some 
smoke  from  its  upward  course. 


CHIMNEY 

Special  attention  should  be  given  to  the  brickwork  to  see  that 
the  contractor  puts  in  a  good  quality  of  brick  and  has  a  first-class 
bricklayer  for  the  job.  Inferior  bricks  are  liable  to  crack  and  when 
badly  laid  will  show  small  spaces  in  the  mortar,  both  of  which 
conditions  are  responsible  for  many  of  the  fires  that  occur. 

Best  Brick 

If  common  brick  is  used  for  the  chimneys,  get  the  best  quality  to 
be  had.  Cheap  brick  will  become  soaked  by  the  rain  and  when  there 
is  a  frost  pieces  will  gradually  chip  off  until  the  brick  is  nearly  all 
gone  and  finally  the  chimney  will  have  to  be  re-built,  to  avoid 
having  it  collapse  altogether. 

Pressed  Brick 

Pressed  brick  makes  a  much  more  reliable  chimney,  but  here 
again  the  expense  has  to  be  considered  for  where  pressed  bricks  cost 
from  five  to  ten  cents  a  piece,  the  common  bricks  are  only  twelve  to 
twenty  dollars  a  thousand. 

Outside  Finish 

In  most  cases  white  pointing  is  used  on  outside  brickwork,  but 
black  pointing  for  red  or  brown  bricks,  and  red  for  buff  brick- 
work makes  a  change  from  the  usual  white  and  gives  a  much  softer 
effect. 


58  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

C.  H.  DAHLEM  &  CO 

223  PINE  STREET 

DEALBRS  IN 

Paints,  Oils,  Varnish,  Glass 

WALL  PAPER,  ETC. 

Agents  for  The  Sherwin  &  Williams  Paints 


Dutch  Kalsomine,  all  tints  5c  per  Ib. 

Interior  Oil  Stains  „.... $1.40  per  Gal. 

Shingle  or  Bungalow  Stains 65c  per  gal. 

A  pure  Lead  Mineral  and  oil  Paint  at  $1.65  per  Qal. 

This  is  a  hand  mixed  paint  the  same  as  any  good  paint 
would  be  mixed  and  contains  no  benzine  or  water,  and 
warranted  to  wear  equal  to  any  paint. 

You  want  to  know  what  to  use  and  how  to  use  it  in 
the  right  place  and  a  SQUARE  DEAL — Give  us  a  call. 

30  Years  in  the  Business  in  Seattle. 


C.  H.  DAHLEM  &  CO 

223  PINE  STREET. 


SEATTLE  HOME  BUILDEB  AND  HOME  KEEPER  59 

Flues 

The  inside  of  a  flue  should  be  lined  thoroughly  with  mortar  or 
tiles  both  to  prevent  sparks  from  getting  through  any  occasional 
space  in  the  mortar  and  thus  causing  a  fire,  and  also  for  the  reason 
that  smoke  will  catch  on  a  rough  surface  and  be  thrown  back  again 
into  the  fire  and  out  into  the  room.  A  flue  with  a  tile  lining  stays 
clean  much  longer  than  one  that  is  not  lined.  Soot  collects  rapidly 
on  an  uneven  surface  and  if  the  flue  is  at  all  rough  the  chimney  will 
soon  clog  up. 

Size  of  Flue 

In  cheap  houses  the  builder  often  puts  three  or  four  stove 
holes  in  the  one  flue.  This  should  never  be  allowed.  An  8x8  inch 
flue  is  only  big  enough  to  carry  off  the  smoke  from  one  fire  and  con- 
sequently will  not  draw  properly  if  there  is  too  much  smoke  for  it  to 
carry 

Preventing  Smoking 

There  is  another  reason  for  not  putting  more  than  one  stove 
hole  to  each  flue.  If  only  one  fire  is  being  used  there  will  be  a  cold 
draught  from  the  unused  pipe,  which  will  interfere  with  the  draught 
of  the  other  fire  and  cause  it  to  smoke. 


PAINTING 

Good  material  is  as  important  here  as  elsewhere.  The  difference 
between  good  and  bad  paint  lies  in  the  proportion  of  white  lead  used 
in  the  mixture ;  poor  paint  has  hardly  any.  Pure  white  lead  and  raw 
linseed  oil  make  the  best  priming  coat  that  can  be  had ;  boiled  oil 
is  not  good  to  use  in  outside  paint  as  it  dries  too  quickly.  Raw  oil 
dries  evenly  all  through,  though  it  takes  longer. 

Three  Coats 

There  should  be  three  coats  of  paint,  one  priming  coat  and  two 
thin  coats.  Three  thin  coats  of  paint  would  be  much  better  than  two 
heavier  ones — a  priming  coat  and  an  outside  coat. 

Good  Paint 

If  good,  pure  paint  is  used  and  is  put  on  right,  the  house 
should  not  require  re-painting  oftener  than  every  two  or  three  years. 

Peeling  Paint 

There  are  many  causes  for  paint  peeling,  blistering,  cracking. 
Some  of  them  are  as  follows :  Lack  of  properly  preparing  the  sur- 
face to  be  painted;  poor  paint  poorly  and  unevenly  applied  with- 
out a  sufficient  amount  of  "brushing  in";  insufficient  time  between 
the  application  of  the  different  coats ;  too  much  paint. 

Last  Coat 

Doors  should  not  be  mortised  for  locks  until  the  building  is 
ready  for  the  last  coat  of  paint  or  varnish.  If  possible,  allow  two  full 
weeks,  in  summer,  or  four  weeks  in  winter  for  the  plaster  to  dry. 
In  winter,  salamanders  or  stoves  may  be  used  to  hasten  drying,  but 
plenty  of  time  should  be  allowed  and  the  house  should  be  open  even 
in  winter  as  the  heat  drives  the  dampness  back  into 
the  walls  and  it  will  remain  with  you  until  the  next  spring. 
After  the  inside  finish  is  all  on  and  the  second  coat  of  paint  or  stain 
is  on,  allow  two  full  weeks  before  the  last  or  finish  coat  is  applied, 
then  have  all  doors,  windows  and  sash  adjusted,  the  locks  mortised 
in  and  all  fixtures  placed  and  tested.  The  time  thus  allowed  will 
yield  a  large  profit  in  satisfaction  and  comfort. 


60  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

A  STORY 

I  well  remember  an  elderly  man  who  worked  for  a  number  of 
years  about  our  stable  and  yard  when  I  was  a  child.  He  was  an 
old  sailor,  and,  like  so  many  of  that  calling,  a  regular  Jack-of-all- 
trades.  He  was  more  or  less  of  an  artist  with  the  paint  brush, 
could  mend  the  kitchen  pots  and  pans,  build  a  chicken-coop  or  shoe 
a  horse,  as  required.  There  was  no  limit  to  his  accomplishments, 
and  there  was  occasion  to  use  them  all  about  the  place. 

''There  seems  no  end  to  the  odd  jobs,  Jeff,"  I  heard  my  mother 
say  to  him  once.  "Yes  ma'am,"  he  replied,  "it's  always  that  way. 
When  the  place  is  new  there's  always  things  to  finish  off,  a  bit  of 
painting  as  was  forgotten  or  a  extry  shelf  to  put  up.  And  by  the 
time  all  them  things  is  done  and  the  place  is  finished  proper 
it's  time  to  begin  the  mending  and  the  repairin." 

Always  Something 

There  is  always  something  to  do  about  a  place  if  it  is  to  look 
well-kept-up  and  prosperous.  Left  to  itself,  it  soon  runs  down. 
Everyone  who  has  owned  a  home  knows  this  only  too  well.  It  isn't 
only  that  the  grass  must  be  cut,  the  borders  clipped  and  the  beds 
weeded,  there  are  a  hundred  other  more  important  things  that  must 
be  attended  to,  or,  to  put  the  matter  in  a  business  language  your 
property  will  depreciate  in  value. 

Re-Painted 

In  this  climate  houses  must  be  re-painted  oftener  than  would  be 
necessary  in  drier  regions,  both  for  the  sake  of  appearance  and  to 
preserve  the  wood.  This  should  not  be  neglected  and  since  it  is, 
or  should  be,  an  inevitable  expense,  money  should  be  set  aside  for 
it  beforehand. 

Gutter 

The  guttering  should  be  cleaned  out  and  any  leaks  stopped  every 
Fall,  before  the  rainy  season  begins,  and  at  the  same  time  the  roof 
should  be  examined.  A  leaf  in  the  roof  is  liable  to  result  in  flooded 
floors  and  damaged  ceilings. 

Broken  Windows 

Don't  put  off  replacing  the  cracked  or  broken  window  pane.  It 
is  unsightly  to  say  the  least,  and  gives  the  home  a  forlorn  and  neg- 
lected appearance. 

Defective  Plumbing 

Defective  plumbing  should  not  be  overlooked  for  a  day,  as  the 
family  health  will  inevitably  suffer  if  poisonous  gases  are  allowed 
to  escape  through  the  house,  and  though  plumbers'  bills  are  no 
trivial  matter,  they  are  not  as  bad  as  doctors'  bills. 

Note  Defects 

It  seems  as  if  we  become  accustomed  to  defects  in  our  own 
homes  as  we  do  to  moles  on  our  own  faces.  They  cease  to  annoy 
us  but  they  are  the  first  things  that  attract  the  attention  of  the 
observer.  This  is  the  only  way  to  account  for  the  fact  that  some 
people  will  leave  their  front  gate  sagging  for  months,  when  half  an 
hour's  work  would  set  it  right,  or  neglect  indefinitely  to  mend  a 
broken  place  in  the  cement  walk,  which  is  a  pitfall  to  unaccustomed 
feet;  the  family,  of  course,  know  just  where  it  is,  and  have  formed 
the  habit  of  avoiding  it. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  61 

Inside  Repairs 

Inside  the  home  the  need  for  constant  inspection  and  keeping 
things  up  to  the  mark  is  just  as  urgent.  In  the  city,  especially,  walls 
and  ceilings  soon  look  dirty  and  dingy  and  it  is  necessary  to  put  on 
fresh  kalsomine  and  new  papering  at  frequent  intervals  to  keep  the 
house  in  a  state  of  good  repair.  It  pays,  too,  to  keep  the  floors 
well  polished  and  the  woodwork  and  brass  clean  and  bright,  both 
because  these  things  add  so  much  to  the  beauty  of  the  home  and  be- 
cause there  is  no  surer  way  of  ousting  the  ever  present  microbe  of 
disease. 

Small  Repairs 

Then  again,  the  small  repairs  should  not  be  neglected — the 
broken  hasp,  the  missing  doorknob,  the  leaking  tap,  the  catching 
door.  It  is  like  spoiling  the  ship  for  a  ha'  pot  o'  tar  to  build  a  house 
and  home  and  then  neglect  the  little  things  that  are  needed  to  make 
it  complete. 

Care  of  Stock 

A  successful  shopkeeper  told  me  once,  as  he  carefully  folded  and 
laid  away  some  goods,  that  half  of  his  success  in  business  lay  in 
looking  after  the  stock.  The  house  and  its  furnishings  are  the  stock- 
in-trade  of  the  home-maker  and  it  will  pay  him  well  to  look  after 
them  carefully  and  keep  them  in  good  repair. 
Work,  Work,  Work 

Of  course,  this  all  means  work,  but  the  work  is  for  the  home,  and 
the  love  of  home  is  so  deeply  rooted  in  the  Anglo-Saxon  race  and  all 
its  branches  that  we  never  grudge  the  trouble  or  labor  we  give  to 
build  it  or  adorn  it. 

HOME  FURNISHINGS 

In  furnishing,  the  same  advice  holds  good  as  in  building  the 
home ;  namely,  keep  well  within  your  means.  Leave  yourself  a 
margin — it  is  sure  to  be  needed.  Have  the  best  possible  kitchen 
equipment  with  all  the  labor-saving  devices  that,  after  having  been 
tested,  are  really  a  saving  in  the  work  of  the  housewife.  Have  com- 
fortable beds.  Consider  how  much  of  our  lives  we  have  to  spend  in 
them.  After  these  things  are  provided,  furnish  your  reception  rooms 
simply  and  tastefully,  choosing  a  few  good  pieces  of  furniture 
rather  than  a  larger  number  of  inferior  quality.  With  the  built-in- 
furniture  that  is  advocated  elsewhere  in  this  book,  it  will  not  be 
necessary  to  buy  much  besides  a  few  tables,  chairs  and  rugs,  al- 
though there  are  many  beautiful  things,  both  for  use  and  decoration, 
that  one  can  look  forward  to  owning  in  the  future. 

Simplicity 

The  more  simple  the  furnishings  of  the  home  the  more  will  be 
the  satisfaction  and  comfort  derived  from  their  use.  Many  small 
things  that  contribute  greatly  to  comfort  and  convenience  are  cheap 
and  easily  applied.  See  that  every  chair  is  equipped  with  "gliders" 
(round,  smooth  caps,  in  tack  form,  placed  under  each  chair  leg)  and 
that  improved  casters  are  under  beds  and  other  heavy  furniture. 
Have  all  floors  well  laid  and  finished,  polished  if  possible,  and  under 
no  conditions  allow  an  old  fashioned  carpet  in  your  home.  If  the 
floors  are  rough  and  unsightly  they  can  be  properly  smoothed, 
filled  and  painted  to  represent  hard  wood.  The  cost  will  not  be 
great.  If  the  floors  are  altogether  impossible,  a  newly  laid  floor  or 
a  modern  wood  carpet  will  correct  the  evil  and  greatly  improve  the 
appearance  and  healthfulness  of  your  home. 


62  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


CHECK  THE  ITEM 

WHICH  INTERESTS  YOU,  AND  PHONE 

East  1542 


Rugs  cleaned,  altered  or  sized. 

Mattrasses  remade  or  recovered. 

Cushions  made  to  order. 

Furniture  refinished. 

Floors  waxed  (machine  used). 

Furniture  repaired. 

Feather  Pillows  renovated. 

Cabinet  Work. 

Furniture  packed. 

Storage. 

Upholstering. 

Oriental  Rug  Cleaning. 

Moving 


If  you  are  intending  to  move,  you  will  have  a  good 
many  changes  to  make,  and  work  of  different  kinds  to  be 
done.  If  one  firm  can  do  as  much  of  these  things  as  pos- 
sible, there  will  be  a  great  saving  of  time  and  money. 


WOLFE  &  CO.,  Inc. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  63 

USEFUL  INFORMATION 

Do  not  drive  nails,  tacks  or  screws  into  broken  furniture  but 
send  it  to  a  competent  repair  house. 

A  hardwood  floor  should  never  be  washed. 

Use  ammonia  water — not  too  strong — once  in  a  while  to  brighten 
up  the  color  of  a  rug,  but  the  rug  should  first  be  cleaned. 

Never  have  a  rug  scrubbed  on  the  floor.  The  rug  will  not 
wear  as  long  as  it  should.  It  stands  to  reason  that  part  of  the  dirt 
will  be  absorbed  by  the  back  of  the  rug,  which  will  tend  to  rot  it. 

To  Polish  Furniture 

First,  do  not  buy  polishes  sold  by  canvassers.  Some  are  good 
but  most  of  them  are  injurious  to  most  varnish  and  should  never 
be  used.  Buy  the  polish  from  a  reliable  furniture  house. 

Second,  always  shake  the  bottle  well  and  apply  polish  with  a 
piece  of  cheese  cloth.  Rub  quite  hard  using  plenty  of  elbow 
grease.  Use  a  clean  dry  piece  of  cloth  for  removing  all  oil  and 
polish  thoroughly.  The  use  of  a  soft  rag  is  essential.  Cheese 
cloth  is  the  proper  thing  to  use. 

Cane  Chairs 

Wash  with  hot  water  until  completely  soaked,  using  soap  if 
necessary.  Allow  them  to  dry  in  the  open  air  and  the  seats  will 
become  as  tight  as  when  new. 

Windows  and  Mirrors 

Tie  up  some  finely  powdered  whiting  in  a  small  piece  of  muslin. 
Dab  it  over  the  glass  thoroughly,  then  go  over  it  evenly  with  a 
damp  cloth  and  allow  it  to  dry.  Then  rub  it  off  with  chamois  skin, 
soft  paper  or  a  silk  handkerchief;  or,  a  heaping  tablespoonful  of 
whiting  may  be  put  in  a  pint  of  cold  water  and  applied  with  a 
sponge.  If  a  few  drops  of  kerosene  are  added  it  will  keep  the  dry 
whiting  from  flying  when  it  is  being  wiped  off. 

Paint  on  Windows 

Mix  one  part  unslacked  lime  with  three  parts  American  potash 
and  apply  with  a  piece  of  wood.  Allow  it  to  stand  until  soft ;  then 
wash. 

Acid  Stains  on  Wood 

Pour  lime  water  on  the  spots,  let  stand  half  an  hour  or  more, 
then  wipe,  and  the  board  will  have  its  original  color. 

Linoleum 

After  sweeping,  wash  with  cold  or  warm  water  without  soap, 
rubbing  with  a  soft  cloth.  Pour  some  milk  on  the  cloth  and  give  a 
final  rubbing,  as  this  will  give  a  polish.  If  the  oilcloth  or  linoleum 
is  shellaced  it  will  wear  much  longer,  and  be  more  easily  cleaned, 
and  it  will  make  a  still  better  job  to  wax  the  surface. 

Ink  on  Mahogany 

Dilute  half  a  teaspoonful  of  sulphuric  acid  (oil  of  vtirol)  with 
a  tablespoonful  or  more  of  water  and  apply  with  a  feather  or  soft 
brush,  then  wipe  with  a  damp  cloth  after  the  stain  has  disappeared. 

Ink  on  Boards 

Apply  strong  muriatic  acid  with  a  cloth,  then  rinse  until  all  acid 
is  removed. 

-F5 


64  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

Faded  Spots  in  Hardwood 

Bub  gently  with  a  mixture  of  alcohol,  one  part,  and  boiled  lin- 
seed oil,  six  parts,  repeating  frequently. 

Upholstering 

Cover  with  a  cloth  and  whip  with  a  rattan,  shaking  the  dust 
out  of  cloth  occasionally.  Then  brush  very  hard  and  rub  with  a 
clean  flannel  dampened  with  alcohol,  changing  the  flannel  as  soon  as 
it  becomes  soiled. 

Marble  No.  1. 

Make  a  paste  of  finely  powdered  pumice  stone  and  verjuice  and 
allow  it  to  stand  a  few  hours.  Then  rub  it  over  the  marble  and  allow 
to  dry  before  washing  off;  or  wash  with  sal-soda.  Remove  iron- 
rust  with  lemon  juice  and  rinse  wel' 

Marble  No.  2 

To  clean  and  remove  discolorations  from  white  marble  use 
the  following  solution,  allowing  it  to  dry  on  the  marble  and  then 
wash  off  with  hot  water  and  a  little  salts  of  lemon,  polishing  with 
soft  flannel.  Mix  together  one  part  of  powdered  bluing  and  two 
parts  of  powdered  whiting  and  add  half  a  pint  of  strong  soapsuds 
and  heat  to  boiling  point. 

Ink  on  Marble 

Mix  well  equal  parts  of  spirits  of  vitrol  and  lemon  juice,  wet 
the  spots,  and  in  a  few  minutes  rub  with  a  soft  cloth  and  then  wash. 

Alcohol  on  Wood 

If  still  wet,  do  not  wipe  off,  buc  po-.sr  on  some  kiud  of  oil  pre- 
ferably sweet  oil  or  linseed  oil.  If  dry  rub  with  keroseno,  with  oil 
and  turpentine  or  with  oil  and  alcohol. 


Make  this  Vision 
a  Happy  Reality 
In  Your  Own  Home 


"9  A.  M.  and  the  Day's 
Work  Done" 

ELECTRIC  CLEANER 

is  no  longer  a  wish,  but  an  acomplished  fact  in  over  100,000  Ameri- 
can homes.  You  too  can  enjoy  this  freedom  from  sweeping  and 
dusting.  How?  By  telephoning  us  to  send  a  Frantz  Premier  to 
your  home  for  a  trial  demonstration.  Put  it  to  any  test  you  wish 
on  you  own  rugs  and  carpets. 

Electric  Washing  Machines  of  very  latest  type. 

Stationary  built  in  Vcauum  Cleaner  Plants  $135.00  and  up. 

OTIS  M.  DeLAY,  Northwest  Distributor 

Wholesale   and  Retail 

GENERAL    UTILITY    ELECTRIC    EQUIPMENT    .... 
909  EAST  PINE  ST.,  NEAR  BROADWAY 
TELEPHONE  EAST  4134. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  66 

Heating  Stains 

If  not  deep,  rub  with  hot  milk.  Kerosene  or  oil  and  turpentine 
may  be  used  to  remove  heat  stains  from  wood. 

Grease  on  Wood 

If  the  wood  is  varnished,  painted  or  oiled,  hot  wat«?r  and  soap 
will  prove  efficient.  If  the  wood  is  unfinished,  pour  on  a  hot  solution 
of  potash  or  boil  one  quart  of  wood  ashes  in  one  quart  of  water  for 
about  an  hour  and  pour  on  the  spot,  repeating  several  times  if  the 
stain  is  from  hot  grease.  If  the  boards  are  white,  thin  will  lea/e  a 
dark  stain  which  may  be  removed  by  pouring  on  lime  water,  allow- 
ing it  to  stand  about  half  an  hour  and  then  wiping  it  oft. 

Vacuum  Cleaner 

If  you  can  possibly  afford  it  have  a  vacuum  cleaner  in  your  new 
home.  In  fact  I  may  say  that  you  can  not  afford  to  do  without.  It 
is  not  necessary  to  install  a  costly  plant.  When  building  have  a  few 
suitable  electric  outlets  placed  in  convenient  places  for  the  con- 
nection of  a  portable  Vacuum  Cleaner  which  can  be  purchased  for 
thirty  to  fifty  dollars.  The  saving  in  labor  as  well  as  the  saving  in 
the  wear  and  tear  on  carpets  and  furniture  will  soon  return  the  cost. 

Care  of  Stoves  and  Furnaces 

A  stove,  like  any  piece  of  machinery,  MUST  be  kept  clean. 
This  western  coal  is  full  of  soot — and  the  soot  should  be  removed 
from  the  stove  weekly,  especially  from  under  the  oven.  Roll  a  news- 
paper, place  it  underneath  the  oven,  light  it,  open  all  drafts.  This 
will  burn  soot  out  very  easily.  Ashes  must  be  emptied  every  day. 
Stove  pipe  should  be  taken  down  every  few  months  and  cleaned 
out.  Coils  should  be  kept  clear  of  soot. 

Furnace 

A  furnace,  like  a  stove  MUST  be  kept  clean.  Ashes  should  be 
emptied  every  day  and  all  clinkers  removed.  After  cleaning  grate, 
build  the  fire.  After  it  is  well  started  put  plenty  of  coal  on  and 
shut  all  drafts;  you  will  use  less  coal  and  get  better  results  than 
by  replenishing  fire  every  half  hour  and  keeping  drafts  open. 

Chimney 

The  principal  secret  of  any  stove  or  furnace  working  well  is 
to  have  a  good  draft.  Without  it  no  stove  will  do  good  work. 
Don't  blame  the  stove  or  furnace  if  it  doesn't  draw  well,  and 
smokes.  Look  to  your  chimney.  It  must  be  high — and  tight.  See 
that  there  are  no  leaks  anywhere.  Any  cold  air  taken  into  chimney 
will  tend  to  stop  the  draft. 

Summer  Cleaning 

Once  a  year  every  furnace  should  be  re-cemented  and  thorough- 
ly cleaned,  pipes  taken  down  and  cleaned  out.  Have  this  done  dur- 
ing the  summer  when  the  furnace  is  not  in  operation  and  when  fall 
comes  the  furnace  will  be  in  good  condition,  ready  for  the  season's 
work.  A  man  who  thoroughly  understands  furnace  installation 
should  do  this  work. 

Second  Grade  Material 

A  great  deal  of  money  can  be  saved  in  the  purchase  of  material. 
For  many  of  the  parts  of  the  building,  a  second  grade  or  common 
grade  will  give  just  as  good  appearance  and  service  as  first  grade. 


66 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 


Schedule  Showing  Systematic  Use  of  Proper  Painting  Materials 


Exterior 


Wood 


Metal 


Stone 


PURE 
MIXED    FAINTS 

Exact,    machine 
made     Bright     and 
attractive    at    ex- 
piration   of    five 
years. 


)  Bass-Hueter    Pure    Paint,    2 
f      or    3    coats,     selection    of 
•pnnv  '       34    colors. 

x  Bass-Hueter  Porch  Paint,  2 
>  coats,  6  shades  (Steps 
)  and  Porch  Floors) 


Bass-Hueter  Superior  Shin- 
gle Stains,  Permanent- 
Durable,  10  colors. 

Bass-Hueter  Roof  Paint, 
Elastic,  Non-Fading,  9 
colors. 


ROOF 


VARNISH — Hueter's  Spar  or  Exterior  Elastic  Finish.     Out- 
side  Doors.      Two   coats   over    Spirit    Shellac. 

LEAD  AND  OIL  PAINTS — Variable  mixtures,  losing  lustre 
at  end  of  three  years. 

COLORS   or   B.-H.    Graphite   Paint — Prime   with    Red    Lead 
and  Oil.     Galvanized  Iron  should  have  special  priming. 


Black — P.     and     B.     Paints,     Trino 
priming   necessary. 


Gilsonite    Paints.       No 


Dri-Crete-Damp  Proof  Paint  or  P  &  B  Pabco  Compound  for 
Basements  and  Areaways,   one  coat. 

B.-H.  Concrete  Paint,  for  exterior  exposed  surfaces;  White, 
Gray,    Red    and    Buff. 


/Wood     < 


'FIR  CEDAR- 

'Hueter's   Interior 

B.-H.    Oil 

B     H 

Durable    Wood 

Stains   or    B.- 
H.    Matt 
Stains. 

'Spirit 
,     Shellac 

Finish.    2    or    3 
coats   gloss   or 
rubbed,  or  one 

OAK—  B.-H. 
Paste    Wood 

or 
Liquid 
Filler 

coat  may  be  fol- 
lowed   by    B.-H. 
Matt    Lac    for 

Filler 

flat  effect. 

Natural 


I  COLORS     B.-H.    Pure      Paint— Flat      or      in 
Gloss;   2   or  3  coats. 

Painted     ENAMELS — B.    H.    Gold    Seal    Enamel,    Flat 
or    in    Gloss,    3    to    5    coats    over    shellac 
I  priming. 


Metal  Work 


-STEAM  PIPES  AND  RADIATORS — B.-H.   Aluminum 
Enamel;  B.-H.   Gold  Enamel,  1  or  2  coats. 


Interior 


•FIR — B.-H.     Oil     Stains    or  f  Hueter's  Columbian   Floor  Fin- 
Natural  ish,  2  or  3  coats. 

ri_,  _    i  OAK — B.-H.       Paste      Wood  i  Johnson's  or  Old  English  Floor 
Dm          Filler  (.        Wax.   (use  weighted  brush.) 

B.-H.  Floor  Paint,  2  or  3  coats;  selection  of  13  colors. 
B-H.  Concrete  Sealer,  for  Priming  Coat  on  Concrete  Floors. 

IHOCKADAY-INTERIO — Washable   Gloss    Paint,    15    colors, 
2  coats,  for  Halls,  Kitchen  and  Public  Buildings. 
GOLD     SEAL    FLAT    WALL    PAINT — (Eggshell     Gloss), 
washable,  15  colors,  2  coats. 
CALCIMO — (Kalsomine),    2   or   3   coats   over   sizing,    selec- 
tion 35  tints. 

BASS-HUETER  PAINT  CO.  OF  SEATTLE 

91    SPRING    STREET     —     2    STORES     —     507    UNION    STREET 
PHONE  ELLIOTT  28  Free  Delivery  to  all  Points  in  Seattle 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 67 

Best  of  Grade 

Insist  on  having  the  best  of  the  grade  used.  If  you  are  buying 
your  own  material  you  can  often  get  job  lots  of  lumber  at  a  greatly 
reduced  price.  Be  careful  however,  to  buy  only  what  can  be  used. 
Cement  is  of  but  one  grade.  There  is  a  difference  in  brands  and 
you  should  insist  on  the  use  of  a  known  brand  of  good  repute.  Be 
very  particular  to  have  clean  sharp  sand  of  medium  coarseness, 
and  clean  washed  gravel.  The  coarser  the  sand  and  gravel  the  more 
cement  it  wrill  take  to  form  a  perfect  bond,  yet  it  is  not  wise  to  have 
the  sand  too  fine  as  it  is  apt  to  be  round  and  dull. 


HINTS  UPON  EXTERIOR  AND  INTERIOR  PAINTING 

The  priming  or  first  coat  on  the  exterior  should  bo  thin  :  th«; 
pigmont  should  carry  as  much  linseed  oil  as  will  stand  up  witl.cu'. 
running — raw  linseed  oil  with  a  little  turpentine  and  pure  uhite 
lead  colored  to  match  the  second  coat  as  near  as  possible. 

Second  coat  should  be  a  good  bodied  paint  well  brushed  oi.t 
Always  give  first  coat  from  ten  to  fifteen  or  twenty  days  to  dry  be- 
fore applying  second  coat.  If  the  work  is  to  have  three  coats,  apply 
a  medium  coat  for  the  second.  Never  prime  with  yellow  ochre — as 
that  is  invariably  the  cause  of  good  paint  blistering.  When  re- 
painted in  a  few  days  it  is  a  good  plan  to  use  about  one-fourth  good 
fresh  zinc  for  extra  paint.  

ROOFS 

In  Seattle  we  need  good  roofs.  Fortunately  we  have  good  roof- 
ing material  at  hand.  Do  not  use  kiln  dried  shingles.  Insist  on  air 
dried  shingles;  they  make  a  far  better  roof  and. will  last  much 
longer.  Have  the  roof  boards  of  four  inch  lumber  and  have  two 
inch  spaces  between  the  boards ;  the  roof  will  dry  more  quickly  and 
last  longer.  Have  shingles  laid  four  and  one  half  inches  to  the 
weather.  There  should  be  two  nails  in  each  shingle  up  to  ten  inches 
wide  and  four  nails  in  wider  ones. 

It  has  been  demonstrated  that  cedar  shingles  will  last  longer 
without  paint  than  with,  but  almost  all  houses  to  be  properly  finish- 
ed should  have  the  roof  painted.  The  very  best  roof  paint  is 
(black)  linseed  oil  and  graphite ;  (red)  red  oxide  and  linseed  oil ; 
(brown)  Princes  metallic  and  linseed  oil;  (green)  Crome  green  and 
linseed  oil— but  green  will  soon  lose  its  brilliancy  on  account  of 
fading  and  soot. 

Tar  and  creosote  are  used  on  about  ninety  per  cent  of  the 
roofs  and  it  is  very  good  as  a  preservative. 

Flashings 

Have  all  openings  in  the  roof  properly  flashed  to  insure  safety 
from  leaks.  

INTERIOR 

The  interior  wood  work  of  most  houses  is  stained.  Some  are 
left  in  the  stain  only — with  no  other  finish.  But  the  most  inexpen- 
sive way  is  to  give  the  standing  work,  that  is  the  doors  windows, 
etc.,  one  coat  of  oil  stain,  wipe  off  with  cloth  or  waste.  Putty  nail 
holes  and  other  defects  with  putty  colored  to  match  the  stain — 
then  give  one  coat  of  orange  shellac  and  one  coat  of  flattine  or  dull 
varnish. 


SEATTLE   HOME    BUILDER   AHD   HOME    KEEPER 

ESTABLISHED  1874 

Stetson  &  Post  Lumber  Co, 

Incorporated 
OVER  40  YEARS  IN  SEATTLE 


That 's  the  reason  we  can  understand  your 
wants  and  supply  them  to  your  satisfaction. 

Make  use  of  our  experience. 

Send  us  your  plans  and  we  will  take  off 
list  of  millwork,  etc.,  and  submit  you 
figures. 


MANUFACTURERS 
AND  RETAILERS 


LUMBER 

MILL  WORK 

MOULDINGS 

DOORS 

WINDOWS 

INTERIOR  FINISH 


Our  new  factory  at  Whatcom  Avenue  and 
Hanford  Street,  just  completed,  has  place 
us  in  the  position  to  fill  your  order  promptly 


Main  711  Phones  Elliott  3267 

Main  3226  Elliott  711 

HANFORD  &  WHATCOM  AVE. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  69 

A  nice  way  to  finish  a  new  bungalow  or  house  is  to  stain  the 
reception  hall — mahogany;  the  living  and  dining  rooms  dark  oak 
or  weathered  oak ;  leave  the  kitchen  and  pantry  in  a  natural  wood 
and  enamel  the  bedrooms  and  bath. 

For  enamel  work  always  put  first,  second  and  third  coat  per- 
fectly flat — that  is  thin  your  lead  with  turpentine  only — then  give 
one  or  two  coats  of  good  prepared  enamel  shade  to  suit. 


CITY  ORDINANCES 

Framing 

The  building  ordinance  of  the  city  of  Seattle  is  a  safe  guide  as 
to  the  dimensions  and  kind  of  lumber  to  be  used.  It  also  specifies 
the  distance  apart  that  the  various  timbers  shall  be  placed,  thick- 
ness of  foundation  walls,  size  of  piers  and  posts,  size  and  construc- 
tion of  chimneys,  etc.,  etc.  If  you  have  a  competent  architect  draw 
your  plans  and  the  city  building  department  passes  on  them  as 
correct,  you  need  only  to  see  that  your  house  is  built  according  to 
specifications  and  plans. 

Building  Inspector 

The  building  inspector  will  visit  your  house  several  times  dur- 
ing construction  and  you  should  welcome  him  and  ask  his  advice, 
calling  his  attention  to  anything  you  think  may  be  contrary  to 
plans  and  specifications.  You  will  save  time  and  money  by  such  a 
course.  

LABOR  AND  MATERIAL  LIENS 

Contracts 

You  should  be  careful  to  see  that  your  contracts  are  properly 
drawn. 

Architect 

If  you  have  an  architect  draw  your  plans,  get  a  good  one.  A 
few  dollars  paid  to  an  architect  who  is  a  man  of  good  business  repu- 
tation may  save  you  a  great  deal  of  trouble  later  on. 

Specifications 

Have  everything  mentioned  in  your  specifications,  but  see  also 
that  there  is  a  saving  clause  to  cover  any  omissions  in  either  the 
plans  or  specifications.  Have  inserted  the  following:  "The  con- 
tractor shall  do  everything  necessary  to  complete  the  building  in 
a  first  class  workmanlike  manner,  and  he  shall  not  take  advantage 
of  any  mistake  or  omission  or  of  any  discrepancy  between  the  plans 
and  these  specifications.  The  intent  of  these  specifications  and  the 
plans  accompanying  them  is  to  have  a  complete  building  in  every 
respect  ready  for  occupancy." 

Payments  on  Contract 

Have  your  contract  state  clearly  when  and  how  payments  are 
to  be  made,  and  how  much  must  be  paid  at  each  payment.  Also  it 
should  recite  the  whole  contract  price.  If  a  bond  is  given  it  must 
also  give  the  same  particulars.  It  is  usual  to  pay  one-fourth 
when  the  building  is  ready  for  plaster,  one-fourth  when  ready  for 
finish,  (inside),  one-fourth  when  finished  and  the  remaining  one- 
fourth  in  thirty  days,  or  when  all  bills  have  been  paid  and  vouchers 
presented  therefor  to  the  satisfaction  of  the  bonding  company.  If 


70  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

a  man  can  not  furnish  a  bond  do  not  let  him  have  a  contract  to  do 
work  for  you.  A  bond  costs  but  little  and  reputable  contractors 
do  not  object  to  giving  one. 

Notice  of  Delivery 

The  law  of  this  state  provides  for  the  notification  of  the  owner 
of  the  delivery  of  material  on  any  job  under  contract ;  see  that  you 
get  such  notices  from  building  material  men.  The  following  is 
the  regular  form: 

Copy  of  Notice 

To  Owner, 

Address Seattle,   Wash. 

You  are  hereby  notified  that  we  have  commenced  to  deliver 
materials  and  supplies  for  use  in  and  upon  the  structure  located 
upon  property  of  which  you  are  the  reputed  owner,  to-wit : 

At  Seattle,  Wash.,   

or  thereabouts  as  nearly  as  we  can  at  this  time  describe  the  same. 
Said  materials  and  supplies  were  ordered  from  us  by 

and  a  lien  for  same  upon  the  said  structure  and  premises  may  be 
placed  for  all  materials  and  supplies  furnished  by  us  thereon  should 
we  so  desire.  This  is  the  notice  we  are  required  to  furnish  by  Sec- 
tion 1133  of  the  Remsberg  &  Ballinger's  Annotated  Codes  and 
Statutes  of  Washington  as  amended  by  the  legislature  of  1911,  and 
is  not  intended  in  any  way  as  a  reflection  upon  your  credit  or  that 
of  the  contractor. 

Dated  at  Seattle,  Washington, 


Material  Man. 


STANDARD  BUILDING  CONTRACT 

Architects  have  generally  recognized  a  standard  form  of  con- 
tract to  be  signed  by  owners  and  contractors,  which  can  be  used 
for  the  whole  building  or  any  part  thereof.  This  form  can  be  pur- 
chased printed  ready  for  use,  at  first  class  stationery  stores,  but  it 
is  herewith  presented  in  full  as  an  installment  of  the  complete  con- 
tract and  specifications  data  which  the  Home  Builder  and  Home 
Keeper  aims  to  present.  By  slight  changes  it  can  be  used  by  owners 
not  employing  architects. 

BUILDING  CONTRACT.— This  agreement,  made  and  entered 

into  this day  of 191 ,  by  and  between  John 

Doe,  (here  follows  full  address) 

party  of  the  first  part,  (hereinafter  designated  the  Owner,)  and 

James  Lowe,  (here  follows  full  address)  

party  of  the  second  part  (hereinafter  designated  the  Contractor), 

Witnesseth  that  the  Contractor,  in  consideration  of  the  agree- 
ments herein  made  by  the  Owner,  agrees  with  the  said  Owner  as 
follows : 

I.  The  Contractor  under  the  direction  and  to  the  satisfaction 
of  Richard  Roe,  architect  (owner  can  insert  own  name  in  lieu  of 
architect),  shall  and  will  provide  all  the  materials  and  perform  all 
the  work  mentioned  in  the  specifications  and  shown  on  the  drawings 
prepared  by  the  said  architect  for  the  erection  of  a  bungalow  at 

street,  Seattle,  King  County,  State  of  Washington; 

(name  lots  and  location),  which  drawings  and  specifications  are 


SEATTLE    HOME    BUILDEB    AND    HOME    KEEPER  71 

identified  by  the  signatures  of  the  parties  hereto  and  made  part 
of  this  contract. 

II.  The  Architect  shall  furnish  to  the  Contractor  such  further 
drawings  or  explanations  as  may  be  necessary  to  detail  and  illus- 
trate the  work  to  be  done,  and  the  Contractor  shall  conform  to  the 
same  as  part  of  this  contract  so  far  as  they  may  be  consistent  with 
the  original  drawings  and  specifications  referred  to  and  identified 
as  provided  in  the  FIRST  SECTION  of  this  agreement. 

It  is  mutually  understood  and  agreed  that  all  drawings  and 
specifications  are  and  remain  the  property  of  the  Architect — and 
his  compensation  shall  be  paid  by  the  Owner.  Said  Architect....  (if  a 
firm  write  in  "s")  shall  be  the  judge  of  the  true  construction  and 
meaning  of  said  specifications  and  drawings. 

III.  No  alterations  shall  be  made  in  the  work  shown  or  de- 
scribed by  the  drawings  and  specifications,  except  upon  a  written 
order  of  the  Architect....,  and  when  so  made,  the  value  of  the  work 
added  or  omitted  shall  be  computed  by  the  Architect....,  and  the 
amount  so  ascertained  shall  be  added  to  or  deducted  from  the  con- 
tract price.    In  the  case  of  dissent  from  such  award  by  either  party 
hereto,  the  valuation  of  the  work  added  or  omitted  shall  be  referred 
to  three  disinterested  Arbitrators,  one  to  be  appointed  by  each  of 
the  parties  to  this  contract,  the  third  by  the  two  thus  chosen;  the 
decision  of  any  two  of  whom  shall  be  final  and  binding  and  each  of 
the  parties  hereto  shall  pay  one-half  of  the  expense  of  such  refer- 
ence. 

IV.  The  Contractor  shall  provide  sufficient,  safe  and  proper 
facilities  at  all  times  for  the  inspection  of  the  work  by  the  Architect. 
He  shall,  within  twenty-four  hours  after  receiving  written  notice 
from  the  Architect....  to  that  effect,  proceed  to  remove  from  the 
grounds   or  buildings   all  materials   condemned   by  him,   whether 
worked  or  unworked,  and  to  take  down  all  portion  of  the  work 
which  the  Architect....  shall  by  like  written  notice  condemn  as  un- 
sound or  improper,  or  as  in  any  way  failing  to  conform  to  the 
drawings  and  specifications,  and  shall  reconstruct  the  same  in  proper 
manner  with  proper  materials. 

V.  Should  the  Contractor  at  any  time  refuse  or  neglect  to 
supply  a  sufficiency  of  properly  skilled  workmen,  or  of  materials  of 
the  proper  quality,  or  fail  in  any  respect  to  prosecute  the  work  with 
promptness  and  diligence,  or  fail  in  the  performance  of  any  of  the 
agreements  herein  contained,  such  refusal,  neglect  or  failure,  being 
certified  by  the  Architect....,  the  Owner  shall  be  at  liberty,  after 
(four)  days'  written  notice  to  the  Contractor,  to  provide  any  such 
labor  or  materials,  and  to  deduct  the  cost  thereof  from  any  money 
then  due  or  thereafter  to  become  due  to  the  Contractor  under  this 
contract;  and  if  the  Architect....  shall  certify  that  such  refusal, 
neglect  or  failure  is  sufficient  ground  for  such  action,  the  Owner 
shall  also  be  at  liberty  to  terminate  the  employment  of  the  Con- 
tractor for  the  said  work,  and  to  enter  upon  the  premises  and  take 
possession,  for  the  purpose  of  completing  the  work  comprehended 
under  this  contract,  of  all  materials,  tools  and  appliances  thereon, 
and  employ  any  other  person  or  persons  to  finish  the  work,  and  to 
provide  the  materials  therefor;  and  in  case  of  such  discontinuance 
of  the  employment  of  the  Contractor  he  shall  not  be  entitled  to  re- 
ceive any  further  payment  under  this  contract  until  the  said  work 
shall  be  wholly  finished,  at  which  time,  if  the  unpaid  balance  of  the 


72  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

amount  to  be  paid  under  this  contract  shall  exceed  the  expense  in- 
curred by  the  Owner  in  finishing  the  work,  such  excess  shall  be  paid 
by  the  Owner  to  the  Contractor,  but  if  such  expense  shall  exceed 
such  unpaid  balance,  the  Contractor  shall  pay  the  difference  to  the 
Owner.  The  expense  incurred  by  the  Owner  as  herein  provided 
either  for  furnishing  materials  or  for  finishing  the  work,  and  any 
damage  incurred  through  such  default,  shall  be  audited  and  certi- 
fied by  the  Architect—,  whose  certificate  thereof  shall  be  conclusive 
upon  the  parties. 

VI.  The  Contractor  shall  complete  the  several  portions,  and 
the  whole  of  the  work  comprehended  in  this  Agreement,  by  and  at 
the  time  or  times  hereinafter  stated  (here  state  time,  which  is  highly 
important),  provided  that  (special  conditions  here) 

VII.  Should  the  Contractor  be  obstructed  or  delayed  in  the 
prosecution  or  completion  of  his  work  by  the  act,  neglect,  delay  or 
default  of  the  Owner,  or  the  Architect—.,  or  of  any  other  contractor 
employed  by  the  Owner  upon  the  work,  or  by  any  damage  which 
may  happen  by  fire,  lightning,  earthquake  or  cyclone,  or  by  the 
abandonment  of  the  work  by  the  employees  through  no  fault  of  the 
Contractor,  then  the  time  herein  fixed  for  the  completion  of  the 
work  shall  be  extended  for  a  period  equivalent  to  the  time  lost  by 
reason  of  any  or  all  of  the  causes  aforesaid ;  but  no  such  allowance 
shall  be  made  unless  a  claim  therefor  is  presented  in  writing  to  the 
Architect....,  within  twenty-four  hours  of  the   occurence   of  such 
delay.    The  duration  of  such  extension  shall  be  certified  to  by  the 
Architect....,   but     appeal     from     his     decision     may     be     made 
to  arbitration,  as  provided  in  the  THIED  section  of  this  contract. 

VIII.  The  Owner  agrees  to  provide  all  labor  and  materials 
not  included  in  this  contract  in  such  manner  as  not  to  delay  the 
material  progress  of  the  work,  and  in  the  event  of  failure  so  to  do, 
thereby  causing  loss  to  the  Contractor,  agrees  that  he  will  reimburse 
the  Contractor  for  such  loss;  and  the  Contractor  agrees  that  if  he 
shall  delay  the  material  progress  of  the  work  so  as  to  cause  any 
damage  for  which  the  Owner  shall  become  liable  (as  above  stated), 
then  he  shall  make  good  to  the  Owner  any  such  damage.     The 
amount  of  such  loss  or  damage  to  either  party  hereto  shall,  in  every 
case,  be  fixed  and  determined  by  the  Architect....,  or  by  arbitration, 
as  provided  in  the  THIED  section  of  this  contract. 

IX.  It  is  hereby  mutually  agreed  between  the  parties  hereto  that 
the  sum  to  be  paid  by  the  Owner  to  the  Contractor  for  said  work 

and  materials  shall  be  (here  state  price),  subject 

to  additions  and  deductions  as  hereinbefore  provided,  and  that  such 
sum  shall  be  paid  in  current  funds  by  the  Owner,  to  the  Contractor 
in  installments  as  follows:  (Here  state  manner  of  payment). 

The  final  payment  shall  be  made  within (15  to  20  days 

usually)  days  after  this  contract  is  fulfilled. 

All  payments  shall  be  made  upon  written  certificates  of  the 
Architect—,  to  the  effect  that  such  payments  have  become  due. 

If  at  any  time  there  shall  be  evidence  of  any  lien  or  claim  for 
which,  if  established,  the  Owner  of  the  said  premises  might  become 
liable,  and  which  is  chargeable  to  the  Contractor,  the  Owner  shall 
have  the  right  to  retain  out  of  any  payment  then  due  or  thereafter 
to  become  due  an  amount  sufficient  to  completely  indemnify  him 
against  said  lien  or  claim.  Should  there  prove  to  be  any  such 
claim  after  all  payments  are  made,  the  Contractor  shall  refund  to  the 


SEATTLE    HOME    BUILDEB   AND    HOME    KEEPER  73 

Owner  all  moneys  that  the  latter  may  be  compelled  to  pay  in  dis- 
charging any  lien  on  said  premises  made  obligatory  in  consequence 
of  the  Contractor's  default. 

X.  It  is  further  mutually  agreed  between  the  parties  hereto 
that  no  certificate  given  in  payment  made  under  this  contract,  ex- 
cept the  final  certificate  or  final  payment,  shall  be  conclusive  evi- 
dence of  the  performance  of  this  contract,  either  wholly  or  in  part, 
and  that  no  payment  shall  be  construed  to  be  an  acceptance  of  de- 
fective work  or  improper  materials. 

XI.  The  Owner  shall,  during  the  progress  of  the  work,  main- 
tain full  insurance  on  said  work,  in  his  own  name  and  in  the  name 
of  the  Contractor,  against  loss  or  damage  by  fire.     The  policies 
shall  cover  all  work  incorporated  in  the  building,  and  all  materials 
for  the  same  in  or  about  the  premises,  and  shall  be  made  payable  to 
the  parties  hereto,  as  their  interest  may  appear. 

XII.  The  said  parties  for  themselves,  their  heirs,  executors, 
administrators  and  assigns,  do  hereby  agree  to  the  full  performance 
of  the  covenants  herein  contained.  (Here  follow  any  special  clauses). 


IN  WITNESS  WHEREOF,  the  parties  of  these  presents  have 
hereunto  set  their  hands  the  day  and  the  year  first  above  written. 

In  presence  of  (here  Owner  and  Contractor  sign  with  witnesses 
to  their  signatures) 


SIMPLE  FORM  OF  SPECIFICATIONS 

Level  off  the  area  to  be  occupied  by  the  house ;  remove  all  loam 
and  other  vegetable  matter  and  excavate  for  the  foundation  piers 
and  the  fireplace  foundation  down  to  firm  soil  of  similar  character 
for  each  footing. 

Concrete  blocks  are  to  be  composed  of  concrete  mixed  in  the 
proportion  of  one  part  good  Portland  cement,  two  parts  clean, 
coarse  sharp  sand,  and  three  parts  clean  gravel  or  broken  stone 
having  a  maximum  size  of  two  inches  and  a  minimum  size  of  not  less 
than  one-quarter  inch. 

The  blocks,  if  cast  in  place,  are  to  be  poured  in  wooden  forms ; 
otherwise  are  to  be  carefully  bedded  so  that  they  will  have  a  uniform 
bearing  on  the  soil  and  will  be  level  on  top.  The  blocks  are  to  be 
16"  square  at  the  bottom  and  not  less  than  8"  at  the  top. 

Build  a  concrete  foundation  for  the  fireplace  of  the  size  and 
depth  shown  on  the  plans;  material  to  be  the  same  as  for  the 
foundation  piers. 

In  lieu  of  concrete  for  the  piers  and  the  fireplace  foundation 
hereinbefore  specified,  use  good  hard  burned  brick,  laid  in  cement 
formations.  The  cement  mortar  to  be  mixed  one  to  three,  with  not 
more  than  10  per  cent  of  lime  putty  added. 


74 


SEATTLE   HOME    BUILDER    AND    HOME    KEEPER 


This  residence  built  of  "Denny  Eenton"  Products 

Mr.  Home  Builder: — 

We  are  manufacturers  of  burned  clay  building  material.  When 
planning  your  home,  come  and  talk  it  over  with  us.  We  want 
you  to  inspect  our  line  of  material  such  as  pressed  brick, 
mantel  brick,  architectural  terra  cotta,  and  kindred  products. 
Your  inquiries  solicited. 


"Your  Home  Company" 

Denny-Renton 
Clay  &  Coal  Co. 

GENERAL    OFFICES 
HOGE  BUILDING 


TEL.  MAIN  21 


A  "  Denny-Ren  ton  Mantel 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  75 

Sewer  Connection 

Dig  trench  and  connect  the  house  plumbing  with  the  sewer 
system  with  4"  glazed  sewer  pipe,  joints  laid  in  cement,  drained 
to  a  fall  of  not  less  than  one-quarter  inch  to  one  foot.  Dig  neces- 
sary trenches  for  connection  of  all  rain  conductors  to  the  street 
gutter  or  sewer,  as  directed  by  owner;  connections  to  be  of  3" 
porous  agricultural  drain  tile. 

Brick  Work 

Build  the  fireplace  and  chimney  flues  where  shown  and  to  sizes 
marked  on  plans,  using  good  hard  burned  common  brick,  laid  up 
in  lime  mortar.  The  exposed  portion  of  the  chimney  above  the 
roof  is  to  be  laid  with  cobble  stone  selected  for  size  smoothness  and 
color.  Mortar  is  to  be  uncolored  cement  mortar,  containing  not 
more  than  10  per  cent  of  lime  putty. 

The  fireplace  is  to  have  a  concrete  hearth  arch  springing  from  a 
1"  corbel  in  the  brick  base  and  resting  upon  a  2"  x  4"  ribbon 
spiked  to  the  double  header  joist.  The  width  of  the  hearth  is  to 
be  18 ' '.  The  concrete  of  the  arch  at  the  header  shall  not  be  less  than 
4"  thick,  and  the  arch  shall  have  a  rise  not  less  than  3". 

After  the  fireplace  is  constructed  and  the  house  has  been 
plastered,  the  mantel  and  hearth  shall  be  laid;  the  mantel  to  be  of 
pressed  brick  and  the  hearth  to  be  of  6"x6"  tile,  both  selected  by 
the  owner.  The  mantel  shall  be  very  carefully  and  substantially 
anchored  to  the  backing  by  metal  ties  in  every  fourth  course. 

Construct  the  porch  piers  of  large  cobble  stones  laid  in  un- 
colored cement  mortar  having  not  more  than  10  per  cent  lime  putty ; 
the  piers  carefully  laid  to  secure  a  rustic  effect,  the  stones  being 
selected  for  size,  shape,  smoothness  and  color  and  the  joints  to  be 
well  raked  out. 

Framing 

The  three  6"x6"  sills  shown  on  the  plans  are  to  be  very  care- 
fully bedded  on  the  concrete  piers,  level  both  ways;  cement  grout 
being  used  to  secure  good  bearing,  instead  of  shims  of  wood. 

Upon  these  lay  the  2"xlO"  joists  16"  on  centers;  spiking  a 
2"xlO"  across  the  ends  of  the  joists  as  shown  on  the  section.  Upon 
the  joist  lay  a  shiplap  under  floor,  taking  care  to  break  joints  at 
splices  and  to  nail  the  shiplap  with  two  8d  nails  at  every  bearing. 

All  walls,  partitions,  rafters  and  ceiling  joists  are  to  be  of 
dimensions  and  spacing  shown  on  the  section.  Walls  to  have  a  2" 
x4"  shoe  at  the  floor  and  a  double  2"x4"  plate  at  the  eaves.  Parti- 
tions to  have  a  shingle  2"x4"  plate  top  and  bottom.  All  corners  and 
angles,  of  partitions  and  walls  are  to  be  solid.  Truss  over  all  open- 
ings 3  feet  or  more  in  width.  Double  up  all  studs,  also  all  trimmers 
and  headers  around  all  openings  in  walls,  partitions  and  floors. 
Double  all  joists  under  all  partitions  running  parallel  with  the  same 
leaving  the  double  joists  6"  apart  on  centers. 

Grounds 

Put  in  place  %"x%"  plaster  grounds  around  all  doors,  win- 
dows, base,  wainscoting,  chair  rails  and  plate  rails  before  plastering. 

Bridging 

Cross  bridge  all  joists  in  the  center  of  span  with  1  "x2 "  bridg- 
ing cut  on  a  mitre  and  well  nailed  at  each  joist  top  and  bottom  with 
two  8d  common  nails.  Cut  solid  bridging  between  all  joists  less 


76  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

than  12"  on  centers.  Cut  solid  2"  bridging  as  fire  stops  between  the 
studding  of  all  walls  and  bearing  partitions  midway  between  floor 
and  ceiling ;  this  bridging  to  be  cut  on  a  slight  mitre  and  nailed  on 
both  ends  with  two  8d  common  nails. 

Outside  Walls 

Sheathe  the  outside  walls  with  I"x8"  shiplap  nailed  with  two 
nails  at  each  bearing;  then  cover  the  outside  walls  with  cedar 
shingles  laid  as  shown  on  the  plans. 

Outside  Trim 

All  outside  trim  to  be  %"  No.  1  kiln  dried,  vertical  grain  fir,  as 
shown  on  the  plans. 

Roof 

Cover  the  entire  roof,  except  as  otherwise  specified,  wtih  l"x 
8"  shiplap,  nailed  with  two  nails  at  every  bearing,  with  broken 
joints  at  splices.  The  overhang  of  the  cornice  and  eaves  is  to  be 
covered  with  I"x4"  V'd  ceiling  laid  with  the  surfaced  side  down, 
carefully  driven  up  and  well  nailed  to  every  bearing.  The  roof  is  to 
be  covered  with  prepared  roofing  laid  over  I^"x3"  cleats,  spaced 
according  to  the  width  of  the  roofing,  as  shown  on  the  drawings. 
The  gutters  are  to  be  formed  by  laying  roofing  over  a  2"x4"  on 
sheathing  at  eaves.  All  joints  are  to  be  cemented  and  the  roofing 
otherwise  laid  in  accordance  with  directions  of  the  manufacturers. 
Flash  around  the  chimney  with  galvanized  painted  sheet  metal  and 
around  the  stacks  and  vents  with  lead  flashings. 

Porch  Floor  and  Steps 

Porch  floor  to  be  No.  1  I"x4"  flooring,  pitched  i/4"  to  1  foot, 
laid  with  leaded  joists  tightly  driven  up  and  blind  nailed  to  each 
bearing.  Treads  of  steps  to  be  1%"  thick  and  12"  wide  with  bull 
nose;  risers  to  be  yg"- 

Window  Frames 

"Window  frames  to  be  made  of  1%"  rabbitted  stock  of  neces- 
sary width. 

Window  Sash 

All  windows  to  be  accurately  fitted  to  the  openings.  Casement 
sash  to  be  hung  and  fitted  with  casement  adjusters  and  fasteners. 
Double  hung  windows  to  have  fasteners,  lifts,  weights  and  sash  cord 
and  to  be  hung  and  fitted  so  that  they  will  be  tight,  yet  work  freely. 

Door  Frames 

All  outside  door  frames  to  have  2"x6"  rabbitted  jambs.  Inside 
door  frames  to  have  2"x6"  double  rabbitted  jambs.  Casings  to  be 
%"x5",  No.  1  fir.  Sills  to  be  2"  beveled  and  to  have  bed  moulding. 
Provide  galvanized  flashing  over  all  window  and  door  trims. 

Doors 

Outside  front  door  to  be  hung  on  three  4"x4"  loose  pin  butts. 
All  other  doors  to  be  hung  on  two  S1/^"  loose  pin  butts.  Hardware 
to  be  as  shown  on  bill  of  material.  All  doors  to  be  Craftsman 
doors,  as  shown  on  the  drawings. 

Flooring 

After  the  house  has  been  plastered  and  all  finish  has  been 
erected  and  stained,  lay  the  finished  flooring  of  No.  1  I"x4"  fir 
flooring  tightly  driven  up  and  blind  nailed  to  every  bearing.  Fin- 
ished floors  throughout  are  to  be  scraped,  and  the  front  hall  and 


SEATTI.E    HOME    BTTII.PEB.   AND    HOME    KEEPER 77 

living  room  are  to  be  sanded.  After  laying  the  floors,  they  are 
to  be  covered  with  paper  where  necessary  in  order  to  keep  them 
perfectly  clean  and  prevent  spotting  and  staining. 

Closets 

Build  two  shelves  and  provide  two  hook  rails  in  each  closet. 

Cabinets 

In  the  walls  of  the  bathroom,  where  shown  on  plans,  build  a 
medicine  cabinet  ceiled  on  the  inside  with  No.  1  flooring  and  pro- 
vided with  two  shelves,  in  addition  to  the  bottom  shelf,  which  is  to 
be  1^4"x6".  Cabinet  to  have  door  with  beveled  plate  mirror. 

In  the  kitchen  build  cooler,  cupboards,  drawers,  bins  and  drain 
board,  as  shown  on  the  plans ;  all  of  first  class  workmanship,  No.  1 
clear,  vertical  grain  fir. 

Bookcases  and  Seats 

In  the  reception  hall  build  bookcases  and  seat ;  and  in  the  living 
room  build  bookcases  as  shown  on  the  drawings.  Doors  to  be  glazed 
with  double  strength  AA  glass.  Seat  in  the  hall  to  have  a  hinged 
top. 

Wainscot  Band 

In  the  bathroom  and  kitchen  place  a  1"  x  4"  band  at  a  height 
of  3x6"  in  the  kitchen  and  5"  in  the  bathroom. 

Paneling  of  Living  Room  and  Hall 

The  walls  of  the  living  room  and  reception  hall  are  to  be  paneled 
as  shown  on  the  drawings  with  I"x6"  strips. 

Meter  Box 

Provide  meter  box  with  door  at  location  selected  by  owner. 

Hardware 

Furnish  and  set,  where  directed,  downspots  of  No.  20  guage 
galvanized  iron.  Do  all  necessary  flashing  around  chimney,  valleys, 
etc.,  with  No.  20  guage  galvanized  iron.  All  conductors  to  be  con- 
nected to  the  hub  of  the  soil  pipes  with  elastic  cement. 

Plumbing 

The  contractor  shall  pipe  the  building  in  strict  accordance 
with  the  City  Ordinance  and  with  these  plans  and  specifications, 
and  the  work  shall  be  left  complete  in  all  particulars.  The  con- 
tractor is  to  do  all  necessary  excavating  for  pipes,  etc.,  refill  all 
trenches,  and  is  to  make  all  connections  with  City  water  and  with 
sewer,  obtaining  permits  therefore  and  paying  for  same.  Place 
cleanouts  with  brass  handhole  screws  at  all  ends,  and  grade  pipes 
so  that  when  the  water  is  turned  off  the  entire  system  will  drain 
perfectly  dry.  The  contractor  is  to  bring  water  into  the  building 
through  a  %"  galvanized  pipe,  also  to  connect  down-spouts  to  the 
sewer.  Place  two  bibs  on  outside  of  basement  walls,  where  directed. 
All  work  is  to  be  connected  to  hot  and  cold  water  by  %"  N.  P. 
Fuller  cocks. 

All  fixtures  are  selected  from  the 

catalogue  and  are  to  be  furnished  and  installed  complete  as  shown 
and  described  therein. 

30-Gallon  Hot  Water  Heater  

Closet    

Lavatory  

Bath  Tub  

Kitchen  Sink  . 


78 SEATTI.E    HOME   BITII.DER   AND    HOME    KEEPER 

Lathing  and  Plastering 

Lath  with  best  fir  lath  all  walls  and  ceiling,  etc.,  using  1*4 '  'x4 ' ' 
lath  put  on  14"  apart  and  well  nailed  to  every  bearing  with  3d 
nails. 

Plaster  all  lathed  surfaces  with  best  quality  and  workmanship 

two  coat  work.  The  first  coat  to  be  of plaster, 

put  on  in  sufficient  thickness  to  brong  the  surface  well  out  to  the 

grounds.  The  finish  coat  shall  be  of  plaster.  This  coat  is  to  be 

finish  and  all  surfaces  are  to  be  brought  to  a 

true  and  perfect  line  by  rodding. 

Finish  bathroom  and  kitchen  wainscots  to  rail  with  hard  plaster, 
blocked  off  into  3"x6"  tiles.  The  plasterer  shall  do  all  necessary 
patching  up  after  carpenter  and  other  mechanics,  and  remove  all 
rubbish  from  the  premises  when  his  work  is  compelted. 

Painting 

All  material  will  be  furnished  by  the  owner  and  labor  is  to 
be  furnished  by  the  contractor.  All  putty  stopping  is  to  be  neatly 
done,  knots  to  be  killed  with  shellac  and  all  outside  woodwork 
primed  as  soon  as  set  up. 

All  metal  work  shall  be  painted  two  coats  of  approved  mineral 
paint.  All  outside  trim  shall  be  primed  with  lead  and  oil,  painted 
two  coats.  All  finish  of  doors  and  windows  shall  be  painted  two 

coats  over  the  prime.  All  interior  finish  shall  be 

coats,  as  directed  by  the  Owner.  Kitchen  and  bath  room  walls  to 
be  painted  three  coats. 

Floors  of  living  room  and  reception  room  shall  be  filled,  finished 
with  two  coats  in  perfect  condition  satisfactory  to  the  Owner. 

Electric  Wiring 

All  electric  wiring  shall  be  in  strict  accordance  with  the  Nat- 
ional Electrical  Code  and  shall  fulfill  the  rules  and  regulations  of  the 
National  Board  of  Fire  Underwriters,  and  the  Ordinances  of  the 
City. 

Furnish  and  set  all  switches  of  flush  push  pattern, 

make.  Switches  to  be  set  on  door  casings  or  other  woodwork  where 
possible. 

Place  two  point  annunciator  in  the  kitchen  with  bells  from  the 
front  and  rear  doors.  "Wire  all  outlets  as  shown  on  the  plans  also 
outlet  where  directed  for  City  Telephone.  Install  all  meter  loops, 
cut-out  cabinets,  etc. 


APPROXIMATE  LIST  OF  MATERIAL 

For  a  Five  Room  Bungalow  to  cost  about  $2,400 — in  the  City  of 
Seattle.    Quantities  to  be  supplied  from  plans  and  specifications. 

Concrete  Work 
bbls.  cement 
yds.  gravel 
yds.  sand 

Brick  Work 

Common  brick 

Bricks  for  mantel  facing 

Firebrick 

Bbls.  lime 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


79 


Bbls.  cement 
yds.  sand 
Ibs.  fire  clay 
6"x6"tile 

Dimension  Lumber 

PCS.  6x6-26  girders 

PCS.  2x10-28  floor  joist 

PCS.  2x4-26  ceiling  joist 

PCS.  2x4-8  studs 

PCS.  2x4-16  rafters 

PCS.  2x4-20  rafters 

PCS.  2x4-10  collar  beams 

PCS.  2x4-12  gables 

Sq.  ft.  of  4"  roofing 

Shingles  for  sides 

PCS.  Ii/2x3x20  half  round  battens 

for  roof. 
PCS.  1^x3x16  half  round  battens 

for  roof 

Plastering 
Lbs.  plaster 
Bbls.  lime 
Yds.  sand 
Lath 

Outside  Finish 
PCS.  verge  boards 
PCS.  verge  boards 
PCS.  verge  boards 
PCS.  flower  box 
PCS.  flower  box 
Lin.  ft.  6x6  bracket 
Lin.  ft.  2x6  bracket 
Lin.  ft.  11/8x12"  stepping 
Lin.  ft.  1x8  risers 
Lin.  ft.  2x8  window  sill 
Lin.  ft.  2x51/8x13/8"  rabbitted  door 

jamb 

PCS.     2x51/8x14x13,4"       rabbitted 
jamb 

PCS.  5  ft.  long  rabbitted  jamb 
Ln.  ft.  1x5  casing 
Lin.  ft.  back  band 
Ft.   4"    ceiling   for   cornice    and 

porches. 

Inside  Finish 
PCS.     2x53/8-18x134"       rabbitted 

door  jamb 

PCS.  1x5x14  door  casing 
PCS.  1x5x10  window  casing 
Lin.  ft.  1x5  head  casing 
Lin.  ft.  4  inch  window  stool 
Lin.  ft.  4"  apron 
Lin.  ft.  8"  base 
Lin.  ft.  base  shoe 


Lin.  ft.  4"  wainscot  cap 

Lin.  ft.  picture  mould 

Ft.  1x4  T  &  G  flooring 

Ft.  1x12  for  kitchen  cabinets 

Ft.  1x8  for  book  cases 

PCS.  1^x22x7  ft.  drain  board 

PCS.  1x6-18  panelling  strips 

PCS.  1x6-14  panelling  strips 

Windows 

Window,  bath  room 
Windows,  bedroom 
Windows,   Iving  room 
Windows,  kitchen 
Sash,  basement 
Pairs  of  double  sash 

Doors 

Door  4.0x6.8x13/4  front  door. 
Door  2.8x6.8x1%  glass  back  door 
4  doors  2.8x6.8x1%  Craftsman 
2  kitchen  cabinet  doors 
Cooling  closet  door 
Pair  cupboard  doors 
Broom  cupboard  doors 
Bookcase  doors 

Rough  Hardware 

Keg  of  20  penny  common  nails 
Kegs  of  8  penny  common  nails 
Kegs  of  6  penny  common  nails 
Lbs.  of  3  penny  blue  shingle  nails 
Lbs.  of  2  penny  fine  lath  nails 
Lbs.  of  6  penny  finish  nails 
Lbs.  of  8  penny  finish  nails 
Lbs.  of  4  penny  finish  nails. 
Lb.  of  1  penny  finish  nails 
Qt.  glue 

Quire  No.  11/2  sand  paper 
Ft.  11/2"  window  flashing 

Finish  Hardware 

Inside  door  locks 
Back  door  lock 
Front  door  lock 
Pair  3x31/2  butts 
Pair  front  door  4x4  butts 
Pair  3x3  butts  for  windows 
"Bull  Dog"  casement  window  ad- 
justers 

"Hook  Fast"  window  fasteners 
Dozen  cupboard  catches 
Pair  of  butterfly  butts 
Draw  pulls 

Pair  butts  for  bookcase  doors 
Fasteners  for  bookcase  doors 


-F8 


80  SEATTLE    HOME    BUILDEB    AND   HOME    KEEPER 


QUALITY 
FIRST 


Quality,  correct  form  and  fine  workmanship 
should  be  your  first  consideration  in  placing 
your  orders  for  Engraved  Visiting  Cards, 
At  Home  Cards,  Receptions,  Wedding  Invi- 
tations, Announcements  and  Monogramed 
Stationery.  At  this  shop  you  are  assured  of 
the  very  finest  and  best,  as  all  our  work  is 
done  on 


HURD'Q 

-L  J.FINE  STATIONERY WJ 


We  also  have  a  very  choice  line  of  Place, 

Tally,  Birth,  Stork,  Birthday  and 

Anniversary  Cards. 


Society 

Stationery 

Shop 

ENGRAVERS  AND  STATIONERS 
1  14  Columbia  Street 


SETTING  OF  THE  HOME  BEAUTIFUL 


BEAUTY 

The  hand  of  the  All  Wise  has  fashioned  a  Universe  of  Beauty. 
From  the  glorious  splendor  of  the  Sun  "God  of  the  Day"  through- 
out all  the  singing,  swinging  planets,  light  and  shade,  blinding 
radiance  or  breathless  darkness ;  the  stupendous  wastes  of  the 
desert ;  the  boundless  sea  teaming  with  its  multitudes  of  inhabitants 
great  and  small;  the  towering  mountains,  the  lowly  valleys;  the 
great  glaciers,  the  mighty  rivers  that  move  in  majesty  to  the  sea. 
All  are  beautiful.  And  the  Hand  that  fashioned  all  these  has  given 
of  the  beauty  of  all  to  the  tiniest  blade  of  grass,  the  smallest  flower 
of  the  field.  In  the  garden  we  may  be  co-workers  with  the  great 
"Architect  of  the  Universe,"  bringing  into  being  beauty  of  form, 
color  and  fragrance.  We  may,  by  a  little  thought  and  labor,  bring 
into  our  own  lives  and  the  lives  of  our  children  the  joy  and  peace 
that  come  from  association  with  the  beauty  and  fragrance  of  nature. 


HOME  GROUNDS 

Few  houses  are  attractive  without  some  lawn  and  shrubbery. 
The  prominence  of  the  house  can  be  veiled  and  softened,  as  the 
mountain  is  softened  by  mist  or  cloud,  if  the  proper  vines  or  bushes 
are  used.  Vines  and  shrubbery  will  relieve  some  hard  feature  or 
cover  some  objectionable  spot  or  corner.  The  beauty  of  a  picture 
depends  much  on  the  coloring  used  by  the  artist.  Your  home 
grounds  may  be  planned  like  a  picture  and  your  choice  of  plants 
and  flowers  as  varied  as  the  pigments  of  the  artist.  It  is  not  good 
taste  to  cut  up  a  smooth  grass  lawn  into  flower  beds  or  to  crowd 
in  shrubs  of  every  variety.  Plant  these  as  near  as  possible  to  the 
border.  Let  them  be  the  frame  of  your  picture. 

The  Lawn 

One  remarkable  thing  about  Western  cities  and  suburban  life 
is  the  care  bestowed  upon  lawns,  grass  plots,  parking  strips,  etc. 
Many  humble  homes  with  small,  perhaps  ungainly  houses  are  thus 
transformed  as  by  magic  into  things  of  beauty.  A  few  years  ago 
the  smoothly  clipped  lawn  was  a  luxury  that  could  not  be  afforded 
by  the  person  of  limited  income.  Now  all  that  is  necessary  is  a 
knowledge  of  gardening  sufficient  to  prepare  the  soil  and  sow  the 
seed;  then  supply  the  necessary  water  and  run  the  lawn-mower. 
Any  little  plot  of  ground  may  thus  be  made  a  beauty  spot. 

The  utmost  care  should  be  exercised  in  preparing  the  ground 
and  selecting  the  seed.  Clay  loam  soils  as  a  rule  will  produce  good 
lawns  without  the  aid  of  fertilizers,  while  sandy  soils  require  them, 
In  spading,  the  soil  should  be  loosened  to  a  depth  of  at  least  eight 
inches  and  the  surface  stones  removed.  If,  at  this  or  a  slightly 
lower  depth  where  the  sub-soil  is  sandy  or  gravelly,  a  layer  of  a 
couple  of  inches  of  clay  be  placed,  it  will  greatly  improve  the  lawn 
and  make  the  task  of  keeping  the  roots  moistened  a  much  simpler 
one.  Before  the  seeding  the  ground  should  be  levelled.  Sow  the 
seed  on  a  dry  day  when  there  is  little  or  no  wind.  Then  tamp  or 
roll  until  the  weight  of  the  foot  will  not  sink  far  into  the  surface 


82  ESATTLE    HOME    BUILDER    AND    HOME    KEEPER 


mwitng  &  burner 


OhmirartorH 


Offiice  at  4320  14th  Ave.,  N.  E.  Phone  Kenwood  859 

Nurseries  located  at  Vashon,  Wn. 

Display  Grounds  located  at  4320-40  14th  Ave.,  N.  E. 
ELMER  HARMEL1NG  GARRISON  TURNER 

4303  12th  Ave.  N.  E.  621  34th  Avenue 

Phone  Kenwood  2557  Phone  East  4892 

We  are  not  Agents  we  are  Growers  and  Planters. 


OUR  PURPOSE 

Is  to  conduct  first  class  Landscape  and  Nursery  busi- 
ness. We  have  the  experience  and  each  job  will  be  under 
our  personal  supervision. 

We  will  grade,  seed  and  guarantee  a  first  class  new 
lawn. 

We  will  also  furnish  you  with  desirable  trees,  shrub- 
bery, vines,  perennial  and  bedding  plants  and  arrange 
them  so  as  to  make  your  grounds  more  attractive. 

We  do  anything  and  everything  required  for  the  very 
best  results  from  your  lawn,  shrubbery  and  plants. 

We  will  take  charge  of  your  place  during  your  ab- 
sence or  by  the  year. 

We  carry  a  complete  line  of  fruit,  shade  and  orna- 
mental trees,  shrubs,  perennial  and  bedding  plants,  seeds, 
bulbs  and  fertilizers. 

Any  dissatisfaction  with  our  work  or  shrubbery  will 
be  promptly  adjusted. 

Very  truly  yours, 
HARMELING  &  TURNER. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  83 

of  the  ground.  The  soil  should  then  be  sprinkled  with  a  fine  spray. 
Great  care  should  be  taken  in  sprinkling  until  the  grass  is  old  enough 
to  form  a  decided  turf  or  sod  as  the  force  of  the  ordinary  stream 
from  the  lawn  hose  will  dig  holes  in  the  lawn  and  mar  it  permanent- 
ly. A  great  deal  of  sprinkling  is  required  on  lawns  in  this  region 
during  the  summer  months  as  the  porous  character  of  the  sub-soil 
permits  rapid  drainage.  With  the  clay  layer  described  above 
much  less  sprinkling  will  be  necessary.  The  lawn  should  be  mowed 
frequently  and  the  first  season  at  least,  the  fine  clippings  allowed  to 
remain  on  the  turf.  Pull  out  the  weeds  by  hand  or  cut  off  just  be- 
low the  crown  with  a  sharp  knife.  Patent  weed-pullers  make  an 
unsightly  lawn  as  they  leave  holes  in  the  turf. 

Hedges 

The  custom  here  is  to  refrain  from  dividing  property  by  un- 
sightly fences  and  walls.  What  is  more  beautiful  than  the  continu- 
ous green  velvety  lawns  bordering  our  city  streets?  Each  lawn,  of 
course,  has  its  own  individuality,  but  it  is  merged  into  one  complete 
and  beautiful  picture. 

If  one  must  divide  his  domain  from  that  of  his  neighbor,  have  a 
low  sprawling  stone  wall,  covered  with  clambering  vines,  or  a  hedge, 
which  is  always  pretty  and  satisfactory.  In  this  country  both  Box 
and  Holly  thrive  amazingly  and  either  one  will  make  a  very  hand- 
some hedge  when  thickly  grown  and  kept' well  clipped.  It  is  worth 
while  taking  trouble  to  plant  and  care  for  such  a  hedge. 

Broom 

The  well  known  broom  family  is  adapted  for  massing;  there 
are  common  yellow  (or  Sctoch),  the  yellow  and  crimson  Andreana, 
the  white  Portugal  and  the  lesser  known  Spanish  broom  (Spartium 
junceum)  which  has  the  longest  flowering  period  of  any  extending 
from  spring  to  late  fall. 

Berberis  Thunbergii 

Berberis  Thunbergii  makes  a  graceful  bush  with  long  pendant 
branches  covered  with  tiny  leaves  which  turn  to  a  brilliant  orange 
scarlet  in  late  summer  and  fall,  making  it  suitable  for  brightening 
up  beds  of  evergreens;  it  also  bears  large  crops  of  shining  scarlet 
berries  which  remain  long  after  all  the  leaves  have  fallen. 

Other  Graceful  Bushes 

Berberis  Derminii  and  Stenophis  are  evergreens  and  produce  an 
abundance  of  fragrant  yellow  blossoms.  The  former  is  rather  a 
compact  grower  while  the  latter  throws  up  long  slender  branches 
which,  when  draped  in  their  season  with  the  yellow  flowers,  make  it 
one  of  the  prettiest  of  our  flowering  evergreens. 

Viburnum  Plicatum 

Another  shrub  which  can  be  used  is  Viburnum  Plicatum,  the 
snowball  tree.  When  planted  in  groups  in  the  shrubbery  it  is  very 
effective.  It  requires  no  pruning;  when  grown  as  a  standard  it  is 
excellent  as  a  specimen  tree. 

Weigelias 

Before  leaving  the  subject  of  shrubs  we  must  mention  the 
Weigelias,  Rosea,  pink ;  Candida,  white ;  Variegata,  with  beautiful 
varigated  foliage  and  pink  flowers,  and  the  Eva  Rethka,  with  crim- 
son flowers.  We  wish  to  emphasize  the  fact  that  by  a  little  care 


84 


SEATTLE    HOME    BUILDER,   AND   HOME    KEEPER 


VELVET  TURF  LAWN  GRASS  SEED 

FOR  A  FINE  VELVETY  LAWN 

VELVET  TURF.  A  well  blended  and  carefully  prepared  mixture 
of  the  finest  dwarf  growing  grasses,  that  will  produce  a  per- 
manent thick  and  velvety  sward  of  grass  in  four  to  six  weeks. 
It  is  improved  both  in  root  growth  and  firmness  of  texture  by 
frequent  mowing.  Where  an  especially  fine  lawn  is  desired, 
we  recommend  it  as  the  best  mixture.  1  lb.,  30c;  10  Ibs.,  $2.75; 
1  quart  cartons,  25c. 

Highest  Test  Vegetable  Seeds 
Highest  Test  Spencer  Sweet  Pea  Seeds 
Highest  Test  Flower  Seeds 
All  Kinds  of  Plants  and  Shrubs 

FERTILIZERS 
Do  you  Want  Better  Vegetables? 
Do  You  Want  Better  Fruit? 
Do  You  Want  Better  Hoses? 
Do  You  Want  a  Velvety  Lawn? 

ANSWER:   Use  Wilgrow  Fertilizer 

The  Fertilizer  Abso-  The  Wizard  of 

lutely  without  a  Filler  the  fields 

WILGROW  is  manufactured  from  the  products  of  the  WHALE 

WILGROW  is  concentrated  whale 
Use  one  tablespoonful  to 
the   plant   or      rose      bush; 
work  into  the  ground 

Use  one  25-lb.  bag  to  2,- 
000  square  feet  of  lawn. 


Then  watch  results.  Ab- 
solutely no  filler  in  WIL- 
GROW. 

To  introduce  WILGROW 
we  will  prepay  parcel  post 
postage  on  1% -pound  pack- 
ages, and  10-pound  bags  to 
any  poin  150  miles  from 
Seattle,  1st  and  2nd  zones. 

1%-lb    Package    WIL- 
GROW     $  .25 

10-lb.  Bag  WILGROW..1.00 
25-lb  Bag  WILGROW  2.00 

Send  Money  Order  or 
Stamps. 

WILGROW  is  manufac- 
tured in  Seattle.  j^ffijffiPr"^^ 

ANALYSIS   OF   WILGROW 

Nitrogen    as    Ammonia    8.25  per  cent. 

Nitrogen  7.00..per..cent 

Organic    Nitrogen    7.00  per  cent 

Water    Soluble    Phosphoric    Acid    38  per  cent 

Citrated  Soluble  Eeverted  Phosphoric  Acid  4.56  per  cent 

Citrated  nlsoluble  Reverted  Phosphoric  Acid 5.58  per  cent 

Total   Phosphoric   Acid   10.52  per  cent 

Soluble  Potash  6.20  per  cent 

JACOB    KAUFMANN     CO. 

1433  FIRST  AVENUE,  NEAR  PIKE  ST. 

SEATTLE,  WASHINGTON. 

PHONE  MAIN  3589 


i;lAHUFACTURED 

Jacob  Kaufmann 


FIRST  AVENUE 
SEATTLE,  WASH. 


SEATTLE    HOME    BUILDER    AHD    HOME    KEEPER  85 

taken  in  choosing  ornamental  trees  and  shrubs  something  of  interest 
may  be  seen  in  the  shrubbery  the  whole  year  round. 

Herbaceous  Plants 

The  herbaceous  department  of  the  garden  is  quite  as  interesting 
as  the  shrubbery,  and  here  even  greater  variety  is  obtainable.  Some 
of  the  hardy  varieties  blend  well  with  the  shrubbery.  Notable  ex- 
amples are  Kniphofias  (red  hot  pokers),  Hydrangea  Paniculata, 
Rhododendrons  and  Gynerium  Argenteum,  the  latter  being  the 
fairly  well  known  Pampas  grass  which  rears  its  snowy  white  plumes 
high  above  the  light  foliage,  giving  a  touch  of  the  subtropical  to  the 
garden.  It  is  not  advisable  to  mix  shrubs  and  herbaceous  plants 
indiscriminately.  The  results  may  be  disastrous  to  both. 

Boston  Ivy 

Boston  Ivy  is  an  excellent  climber  for  stone  or  brick  walls, 
requires  no  support  and  the  brilliance  of  its  foliage  in  the  fall  is  well 
known.  The  Virginia  creeper  is  fine  for  walls  or  fences,  a  quick 
grower  and  although  self-clinging  to  a  certain  degree,  requires 
support.  The  Wistarias  are  not  so  common  as  they  ought  to  be. 
They  are  the  most  glorious  climbers  in  cultivation,  are  quick  grow- 
ers and  when  once  established  give  a  minimum  of  trouble.  Although 
there  are  several  varieties,  there  are  only  the  two  colors,  white  and 
purple. 

Wall  Garden 

The  retaining  wall  of  a  terrace  may  be  used  for  a  wall  garden, 
if  the  interstices  of  the  wall  are  filled  with  soil  instead  of  mortar. 
To  assure  the  stability  of  the  wall,  the  foot  must  project  beyond  the 
perpendicular,  the  amount  depending  on  the  height  of  the  wall. 

Clematis 

There  is  a  big  range  of  color  among  the  clematis  and  their  popu- 
larity is  attested  by  the  large  number  planted  annually. 

The  old  Clematis  Jackmanii  is  a  good  purple  as  is  also  the 
Queen.  Beauty  of  Worcester  is  a  good  double  blue,  and  Duchess  of 
Edinburgh  the  best  double  white.  Clematis  Montara  is  a  special 
single  white  with  an  early  flower.  It  is  a  rapid  grower  and  hardy. 
Clematis  Paniculata  is  a  quick  growing  polyantha  variety  and 
fragrant. 

Rose  Garden 

The  rose  has  always  been  celebrated  in  poetry  and  song.  In 
the  moist  mild  climate  of  Puget  Sound  the  rose  thrives  and  blooms 
in  great  profusion.  The  older  city  of  Portland  has  for  many  years 
been  noted  for  the  wealth  and  beauty  of  her  roses.  If  you  have 
visited  the  Rose  Show  held  there  annually  you  have,  I  am  sure,  re- 
solved to  attempt  something  in  rose  culture  yourself.  A  careful 
selection  of  soil  and  attention  to  the  growing  plants  will  repay  you 
with  a  wealth  of  bloom.  The  best  soil  is  a  mixture  of  heavy  yellow 
clay  thoroughly  mixed  with  one-third  coarse  sand.  A  good  prac- 
tice is  to  place  several  small  stones  in  the  bottom  of  each  hole  before 
setting  your  rose  bush.  Dig  the  hole  large  enough  to  hold  a  large 
pail  of  barn  yard  (cow)  manure.  Cover  the  manure  with  six  inches 
of  clay  and  sand  as  above,  place  four  to  six  stones  the  size  of  a  tea- 
cup in  the  hole  on  top  of  the  clay  and  sand  mixture.  This  should 
bring  the  filling  up  to  the  right  height  to  receive  the  rose  bush ;  if 
not  fill  in  with  more  of  the  mixture,  set  your  bush  and  carefully 


86 


THE  BURDETT  CO. 

FIRST  AVE.  AND  DENNY  WAY 

PHONE  Q.-A.   1456  SEATTLE  WASH. 

Floral  Artists  and  Decorators 

Growers  and  Importers  of  Nursery  Stock 


STANDARD  VARIETIES  25c 
DOZ.    to    50c    EACH 

Admiral  Dewey,  blush  pink. 
American  Beauty,  red. 
Baroness   Rothschild,   pink. 
Ben  Cant,  red. 
Bessie    Brown,    pink    flush. 
Bridesmaid,   pink. 
Capt.  Ghristy,  pink. 
Caroline  Testout,  pink. 
Francesca   Kruger,   yellow. 
Frau   Karl   Druschke,   white 
General    Jack,    red. 
General  MacArthur,  red. 
Killarney,  pink. 
Gruss  an   Teplitz,   red. 
Mildred   Grant,   silver. 
Lyon,  pink,  orange  and  yellow 
Gustav  Regis,  yellow  and 

white. 

Harry   Kirk,   sulphur   yellow. 
Joseph    Hill,    Samnurn    Capes, 

yellow. 

Lady  Roberts,  copper  red. 
Le   Progress,   yellow. 
Madam   Leon   Pain,   pink   and 

copper. 

Madam  Melanie  Soupert,  yel- 
low. 

Madam  Ravary,  orange  yellow 
Prince     de     Bulgarie,    salmon 

orange. 

Franz  Dugen,  soft  yellow. 
Katserine    Auguste      Victoria, 

white. 

Killarney,  pink. 
Whitey    Killarney. 
La  Detroit,  pink. 
La  France,  pink. 
Lo   Tosca,  pink. 
Madam   Abel   Chatney,   pink. 
Cecil   Brunner,   baby    pink. 
Pearl  d  'Or,  yellow. 
Mamon    Cochet,   pink. 
Mamon  Cochet,  white. 
Miss   Kate   Moulton,   pink. 
Mrs.   John   Lang,   pink. 
Papa  Goentia,  red 
Richmond,    red. 
Sou  de  Prest.  Carnot,  pink. 
Ulrich    Brunner,    red. 
Winnie   Davis,  pink. 
Striped  La  France,  red. 
J.  B.  Clark,  red. 
Kilarney,    white. 
Lady  Ashtown,  pink. 


Rhea  Read,   cherry   crimson. 

W.  R.  Smith,  white  tinted. 

Florence  Pemberton,  creamy 
white. 

Earl    of    Warwick,    crimson 
pink. 

Edu   Meyer,   copper   salmon, 
yellow. 

Irish  Eleganes,  copper,  single. 

Mrs.  David  McKee,  white. 

Blumenschmidt. 

Jonkur  J.  L.  Mock,  carmine  to 
imperial   pink. 
Julet  good  and  rosy  red. 

Lady    Ursula,    pink. 

Pearl    d'Or,    baby    yellow. 

Solul   d'Or. 

Viscountess  Folkstone,  pink. 

Marquise  de  Senety,  bronzy 
red. 

Duchess    of    Wellington,    yel- 
low. 

Mrs.    A.    R.    Wardell,    reddish 
salmon. 

Prince    Von    Godesberg,    yel- 
low kaiserene. 

Beauty  de  Lyon,  buff. 

Alberic   Barbur,   climbing  yel- 
low. 

Climbing  American  Beauty. 
Goldfinch    Cluster   Yellow. 

Flower  of  Fairfield,  ever- 
blooming   crimson   rambler. 

Thalic    white    climber. 

CLIMBING    ROSES. 

Tausendschoen   or   Thousand 
Beauties,   pink. 

Vulchenblatt,  blue. 

White   Dorothy   Perkins. 

Pink    Dorothy    Perkins. 

Crimson  Rambler. 

Madam   Alfred  Carrier,   white 

Climbing  K.  A.  Victoria, 
white. 

Climbing  M.  C.  Testout,  pink. 

Marechal    Neil,    yellow. 

Reine  Marie  Henrietta,  red. 

Reve    d'Or,    yellow. 

William  Allen  Richardson,  yel- 
low. 

Climbing  Cecil  Brunner,  pink. 

Climbing  Gruss  en  Teplitz,  red 

Climbing   Capt.   Christy,   pink. 

Mamon    Crochet,     (75c.) 


SEATTLE  HOME  BUILDER  AND  HOME  KEEKER  87 

fill  and  tamp  in  with  clay  and  sand.  Keep  quite  wet  if  the  weather 
is  dry.  Study  a  good  work  on  rose  culture  and  prune  as  directed. 
A  general  rule  is  to  prune  out  all  old  wood,  except  parent  stalk, 
every  two  years. 

The  best  situation  for  the  rose  garden  is  in  the  lawn  near  the 
house.  Best  effects  are  obtained  when  whole  beds  are  devoted  to 
individual  varieties,  but  there  can  be  no  objection  to  mixing  for  it 
is  an  axiom  of  gardening  that  different  colors  of  the  same  flower 
do  not  clash.  To  lighter  beds  filled  with  one  color  of  roses,  other 
plants  may  be  interspersed  sparingly  such  as  Santolina  with  pinks, 
Rosemary  with  reds,  Hyssop  with  whites  and  lavender  with  yellows. 

Climbing  Roses 

In  the  matter  of  climbers  for  walls,  fences,  pergolas,  etc.. 
roses  rank  as  first  favorites,  the  Crimson  Rambler  and  Dorothy 
Perkins  being  the  most  popular.  The  old-fashioned  Gloire  de  Dijon 
is  still  unrivaled  in  its  class,  while  William  Allen  Richardson,  Rene 
Marie  Henriette,  Kaiserin  Augusta  Victoria  and  others  give  general 
satisfaction. 

Native  Plants 

It  is  a  pity  that  the  plants  indigenous  to  the  region  are  not  more 
appreciated.  Foxglove  and  Goldenrod  are  not  weeds,  but  handsome 
flowers.  Let  them  grow  in  your  fence  corners  and  you  will  enjoy  the 
masses  of  beautiful  color  they  show. 

The  Flower  Garden 

The  labor  and  thought  expended  in  the  Flower  Garden  pay 
larger  dividends  than  is  generally  supposed.  Peace  and  love  have 
dwelt  in  a  bower  of  roses  since  poesy  and  song  began.  Our  original 
father  and  mother  are  represented  as  having  lived  in  innocence  and 
love  in  the  Garden  of  Eden.  The  great  gardens  of  the  kings  and 
queens  of  history  were  marvels  of  beauty.  The  Hanging  Gardens 
of  Babylon  were  beautiful  beyond  the  power  of  words  to  describe. 
The  Sunken  Gardens  of  Alexandria  were  like  bits  of  heaven  trans- 
planted to  earth.  The  great  gardens  and  parks  of  the  cities  of 
Europe  and  our  own  country  are  expressions  of  the  highest  in- 
tellectual and  artistic  development  of  the  day. 

Spring 

Spring  is  the  time  to  prepare  for  the  summer  bloom.  In  the 
mild  climate  of  Western  Washington  we  may  begin  as  soon  as  we 
please.  In  January  we  may  plan  and  lay  out  our  garden.  In 
February  we  may  plant  our  shrubs  and  the  hardier  annuals.  The 
bulbs  having  been  placed  in  the  earth  in  November  and  December, 
will  now  begin  to  show  green  above  the  dark  mould  of  the  garden 
earth.  In  March  we  must  begin  our  real  active  life  if  we  wish 
our  garden  to  be  a  "Beauty  Spot"  in  the  neighborhood.  Suddenly 
some  morning  we  awake  and  discover  that  the  sap  is  up,  the  birds 
are  mating,  buds  are  bursting.  Why  not  make  merry  with  a  riot 
of  brilliant  bloom  in  your  garden?  Low  spaces  make  fascinating 
sunken  formal  gardens.  A  flooding  of  all  colors  in  poppies,  backed 
by  hollyhocks;  nests  of  candytuft,  cosmos,  foxgloves,  larkspurs, 
gladiolas;  a  bit  of  cream,  lavender  and  shrimp  pink  snapdragons, 
etc.,  etc.,  etc.  You'll  find  your  heart  turning  gay  with  blooms. 
Vegetables,  flowers,  shrubs  and  trees  all  have  a  beautiful  message,  a 
soul  that  gives  you  beauty  only,  never  heartaches,  unless  from  your 


88  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

neglect  or  lack  of  knowledge  as  to  what  they  eat,  drink  and  breathe. 
They  nod  with  love  as  you  give  them  food.  Is  it  not  clean  hearted 
to  see  the  beauty  and  purity  of  a  rose,  a  lily  or  a  buttercup  ?  Do  you 
respond  to  nature's  gladness?  She  paints  such  tempting  colors  and 
speaks  such  a  beautiful  language.  Do  you  hear  and  understand  her? 
Let  each  child  dig,  say  ten  weeds  daily  in  your  garden  or  lawn 
thus  encouraging  in  youth  the  love  of  nature.  Keep  your  eye  on  the 
continued  improvement.  A  pretty  garden  makes  for  a  happy  home, 
friends  and  love,  for  your  heart  sings  at  each  glance  outside ;  it 
calls  the  birds,  the  bees,  the  butterflies,  and  soon  surrounding  your 
home  is  a  landscape  of  beauty.  Try  flirting  with  nature ;  see  the 
sparkle  of  youth,  bright  eye,  quick  elastic  step,  alert  mind  and 
awakened  soul.  For  refreshment  turn  to  nature  and  gardening. 

Happy  Thoughts 

God 's  breath  fans  your  face  and  happy  thoughts  take  possession 
of  you.  You  cast  your  atmosphere  as  does  the  sun  its  rays.  Your 
garden,  the  shell  of  you,  is  judged  silently  by  man — your  attempt 
at  gardening  is  a  sort  of  trial-balance  of  "you,"  expressed  in  a  tiny 
seed  of  your  planting. 

Vegetable  Garden 

The  old  fashioned  garden  of  our  grandmother  was  not  only  a 
thing  of  beauty  but  an  ever  present  help  in  time  of  need.  In  the 
present  day  of  rapid  transit  the  truck  garden  50  to  100  miles  from 
the  city  supplies  vegetables  each  day  as  fresh  and  crisp  as  if  just 
gathered  from  the  garden  back  of  the  house.  Yet  to  those  who 
know  there  is  a  pleasure  in  the  preparation  of  the  soil,  the  sowing  of 
the  seed,  the  watching  of  the  tiny  sprouts  appear  above  ground,  and, 
oh,  the  joy  of  gathering  the  first  mess  of  peas ;  or  the  digging  of  the 
first  new  potatoes — to  get  down  on  your  knees  on  the  moist  warm 
earth,  and  finger  in  the  soft  garden  mold  until  you  exclaim,  "they 
are  as  large  as  hen's  eggs."  And  to  prove  it  you  produce  one  as 
large  as  a  marble !  But — you  have  your  first  mess  of  green  peas  and 
new  potatoes,  all  the  sweeter  because  you  have  raised  them  and 
perhaps  too  because  they  are  young  and  small. 

I  believe  that  a  man's  health  and  morals  are  both  better  for 
having  toiled  in  the  garden  back  of  the  house.  Try  it  and  I  am 
sure  you  will  agree  with  me. 

Screens 

For  the  back  yard  screen  there  are  many  varieties  of  wooden 
fences  and  lattice.  Some  of  the  latter  are  very  pretty,  and,  if  not 
so  close  and  high  as  to  exclude  the  sunlight,  the  best  for  the  purpose. 

Backyard 

Beautify  the  back  yard  as  well  as  the  grounds  in  front.  There 
is  no  room  here  to  say  how  this  is  to  be  done.  There  are  hundreds 
of  ways.  Even  the  vegetable  garden,  if  there  should  be  one,  can  be 
set  out  so  as  to  look  almost  as  attractive  as  a  flower  garden.  "Wher- 
ever the  ground  is  not  needed  for  anything  else,  put  in  grass  and 
have  a  pleasant  spot  of  green  to  rest  the  eyes. 


SECTION  II. 


THE  HOME  KEEPER. 


(By  Mrs.  W.  W.  DeLong) 
YOUR  BODY  YOUR  "HOUSE  BEAUTIFUL." 

Cicero  said  ' '  Thou  should  eat  to  live ;  not  live  to  eat. ' '  Socrates 
said  "Bad  men  live  that  they  may  eat  and  drink,  whereas  good 
men  eat  and  drink  that  they  may  live."  Another  said,  "Tell  me  what 
you  eat  and  I  will  tell  you  what  you  are."  The  French  author  Mo- 
liere,  in  the  "Miser"  says,  "If  you  are  a  rich  man,  (eat)  whenever 
you  please;  and  if  you  are  a  poor  man,  (eat)  whenever  you  can." 
Athenaeus  said,  "Every  investigation  which  is  guided  by  principles 
of  nature  fixes  its  ultimate  aim  entirely  on  gratifying  the  stomach." 
And  Dr.  Johnson  in  "Boswell's  Life,"  says,  "I  look  upon  it,  that 
he  who  does  not  mind  his  belly  will  hardly  mind  anything  else." 

The  main  difference  between  the  aborigines  and  civilized  man 
is  a  matter  of  cooking.  In  a  perfectly  wild  state  man  devours  his 
food  raw,  while  the  higher  he  climbs  in  knowledge  and  civilization, 
the  more  he  demands  in  the  refined  niceties  of  cooking. 

Cooks  have  been  honored  in  poetry  and  song  since  poetry 
and  song  began,  and  today  the  science  of  cooking  is  engaging  the 
attention  of  the  best  minds.  In  all  the  great  civilized  nations, 
schools  and  commissions  are  maintained  to  investigate  and  analyze 
the  results,  that  the  people  may  be  better  fed.  A  man  is  just  as 
strong  as  his  stomach,  so  the  life  of  a  nation  depends  on  the  stomachs 
of  its  people.  Burton,  in  "Anatomy  of  Melancholy"  says,  "Cookery 
has  become  an  art,  a  noble  science ;  cooks  are  gentlemen. ' '  Tusser 
in  "Good  Husbandry"  says,  "God  sendeth  and  giveth  both  mouth 
and  meat."  Of  bad  cooks  David  Garrick  says,  "Heaven  sends  us 
good  meat,  but  the  Devil  sends  cooks."  Lord  Lytton  in  "Lucile" 
tells  us : 

' '  We  may  live  without  poetry,  music  and  art ; 

We  may  live  without  conscience  and  live  without  heart; 

We  may  live  without  friends ;  we  may  live  without  books ; 
But  civilized  man  cannot  live  without  cooks. 

We  may  live  without  books,  what  is  knowledge  but  grieving? 
We  may  live  without  hope,  what  is  hope  but  deceiving? 

We  may  live  without  love  what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining?" 


THE  WIFE  (COOK) 

No  woman  should  dare  to  take  upon  herself  the  duties  of  wife- 
hood,  with  the  possible  attendant  duties  of  motherhood,  without  a 
thorough  knowledge  of  the  science  of  cookery. 

Probably  one-half  of  the  matrimonial  wrecks  have  been  caused 
by  poor  cooking.  Thousands  of  babies  every  year  are  sacrificed  on 
the  same  altar  of  ignorance. 


90 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


WHEN  YOU  FURNISH 

YOUR   HOME 


you  not  only  want  to  have  a  large  variety  to 
select  from,  but  also  to  buy  at  the  lowest 
price.  As  we  are  the  largest  wholesale 
Carpet  and  Rug  House  in  the  Northwest  OUR 
RETAIL  DEPT.  is  in  a  position  to  quote 
the  very  lowest  prices — also  we  are  out  of 
the  high  rent  district  and  own  the  5-story 
building  we  occupy.  Our  furnishing  ex- 
perts will  be  glad  to  show  you  our  immense 
stock  and  suggest  ideas,  if  you  desire. 

COMPLETE  LINE  OF  CARPETS,  RUGS, 

LINOLEUMS,  BEDROOM  FURNITURE 

AND  BEDDING 


COR.  FIFTH  AVE.&VIRGINI  AST. 


We  Make  Window  Shades  any  Color,  any  Size 

We  Sell  at  Retail  in  Seattle  only  and  Deliver 
anywhere  in  the  City. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  91 

How  and  What  to  Eat 

A  most  important  question,  and  one  we  are  generally  unable  to 
answer  is  "how  to  eat"  and  "what  to  eat."  The  first  is  perhaps  an- 
swered by  the  word  "Fletcherize,"  meaning  a  complete  mastication 
of  food  before  it  is  swallowed,  leaving  only  the  digestion  of  food  to 
the  stomach.  Most  Americans  devour  food  in  much  the  same  way 
that  a  hungry  cow  gathers  in  the  rank  lush  grass  of  the  new  pasture. 
However,  there  is  this  difference  between  the  man  and  the  cow. 
The  cow  knows  that  the  grass  can  "come  back"  and  be  properly 
masticated  before  the  stomach  is  called  upon  to  do  its  work,  while 
man  does  not  know,  nor  care,  that  his  stomach  is  being  insulted  and 
overworked.  He  goes  on  bolting  his  food,  throwing  in  great  chunks 
of  bread,  meat,  vegetables  and  slop  with  no  possibility  of  another 
chance  to  masticate  it,  even  if  the  stomach  does  turn  "sick"  and 
throw  the  whole  mess  "up"  at  him. 

What  to  Eat 

Just  as  the  stomach  is  a  safe  guide  as  to  "how  to  eat,"  it  is 
also  a  safe  guide  as  to  "what  to  eat." 

The  stomach  is  in  close  nerve  connection  with  the  brain  and  it 
sends  messages  constantly  to  the  central  office  stating  clearly  its 
condition  and  its  needs.  The  trouble  is  that  we  have,  through  long 
neglect,  come  to  disregard  those  messages;  we  trust  to  false  "teach- 
ers"— our  eyes,  our  noses,  our  friends, — and  trouble  follows.  We 
immediately  blame  our  stomachs  and  not  our  false  teachers.  We 
say  we  have  "weak  stomachs"  or  "bad  stomachs"  when  our  stom- 
achs have  done  just  what  any  person  would  do  when  insulted  and 
abused.  If  we  will  be  guided  by  our  stomachs  and  give  them  the 
consideration  they  deserve,  we  will  be  happier  and  we  will  certainly 
live  longer. 

Bad  Cooking 

There  are  many  good  reasons  why  we  should  cook  certain  kinds 
of  food.  Perhaps  the  best  one  is  that  it  softens  it  and  makes  it 
easier  to  masticate  and  so,  easier  to  digest.  Another  very  important 
reason  is  that  cooking  brings  about  chemical  changes  in  many  food 
products,  making  them  more  suitable  to  our  needs.  Cooking  food 
also  kills  many  germs  and  microbes  that  would  be  highly  injurious 
to  our  health.  Bad  cooking  may  be  divided  into  two  general 
classes.  First :  insufficient  cooking.  This  fails  utterly  in  the  object 
of  cooking.  It  starts  a  process  of  chemical  change  and  leaves  it  to 
the  stomach  to  complete  it.  It  is  always  dangerous  to  health  and 
often  fatal  to  life  itself.  In  many  cases  it  would  be  better  to  eat 
the  food  raw.  The  second  class  of  bad  cooking  is  that  in  which  the 
food  is  over-cooked.  This  is  not  so  bad  as  to  have  the  food  only 
partly  cooked,  but  over-cooked  food  is  a  tax  upon  the  digestive 
organs  and  by  overcooking  many  of  the  most  nutritious  elements 
are  lost. 

Recipes 

The  best  possible  advice  we  can  give  you  is  to  "Cook  by 
Recipe."  Learn  thoroughly  to  prepare  and  cook  the  food  you  serve. 
Learn  what  to  cook,  how  to  prepare  it,  how  to  cook  it,  how  long  to 
cook  it,  how  to  serve  it,  and  just  what  the  result  should  be  in  the 
person  who  eats  it.  Learn  that  food  should  be  chosen  to  suit  the 
condition  of  those  who  are  to  eat  it.  It  should  be  suited  to  the  work, 
pleasure  or  rest  that  is  to  follow. 


92  SEATTLE   HOME   BUILDER  AND   HOME   KEEPEB 

And  when  the  Home  is 
all  complete 

think  of 
the  good  things 
you  can  buy 
at  the 

Woman's    Exchange 


Home-made  Cakes  of  every  description, 
cookies,  and  doughnuts  that  take  you  back 
to  childhood  days,  delicious  pies,  Parker- 
house  rolls,  big  home-made  loaves  of  white 
bread,  raisin  bread,  bran  bread  and  muffins, 
English  Muffiins ,  Etc. 

Home-made  Jellies  and  Jams,  Marmalades 
and  Preserves  and  Pickles. 

Genuine  Boston  Baked  Beans,  Spaghetti 
and  Macaroni,  Cottage  Cheese,  etc.,  to  take 
home. 

We  also  have  one  of  the  most  attrtctive 
dining  rooms  in  the  city  with  cozy  booths 
and  private  family  tables;  a  social  hall  for 
club  gatherings,  parties,  cards,  weddings, 
receptions. 

Expert  Women  Chefs  specially  trained  for 
exclusive  service. 


PHONE  MAIN  6064. 

WOMAN'S  EXCHANGE 

209  Union  Street  Opposite  Times  Building 


SEATTLE    HOME    BUILDEB   AND    HOME    KEEPEB  93 

Chance 

Dp  nothing  by  chance.  The  human  stomach  is  the  laboratory 
wherein  are  generated  the  forces  that  allow  us  to  live  and  move  and 
have  our  being.  Great  thoughts  and  great  deeds  do  not  come  from 
poor  stomachs  filled  with  poor  food,  poorly  cooked.  "The  hand  that 
stirs  the  kettle,  stirs  the  world, ' '  if  you  will  allow  us  to  paraphrase 
a  popular  quotation. 

DIETETICS 

The  application  of  science  to  the  regulation  of  the  continuous 
demands  of  the  body  for  nutriment  aims  mainly  at  three  objects — 
health,  pleasure  and  economy.  They  are  rarely  inconsistent  with 
one  another,  but  yet  require  separate  consideration  as,  under  vary- 
ing circumstances,  each  may  claim  the  most  prominent  place  in  our 
thoughts. 

Influence  of  Diet  Upon  Health 

The  influence  of  diet  upon  the  health  of  a  man  begins  at  the 
earliest  stage  of  his  life,  and  indeed  is  then  greater  than  at  any 
other  period.  It  is  varied  by  several  phases  of  internal  growth  and 
of  external  relations,  and  in  old  age  is  still  important  in  prolonging 
existence  and  rendering  it  agreeable  and  useful. 

Diet  in  Infancy 

No  food  has  as  yet  been  found  as  suitable  for  the  young  of 
all  animals  as  their  mother's  milk.  And  this  has  not  been  from 
want  of  seeking.  Dr.  Brouzet  (Sur  1  Education  medicinde  des 
Enfants,  i.  p.  165)  has  such  a  bad  opinion  of  human  mothers  that 
he  expresses  a  wish  for  the  state  to  interfere  and  prevent  them 
from  suckling  their  children  lest  they  should  communicate  immoral- 
ity and  disease !  A  still  more  determined  pessimist  was  the  famous 
chemist  Van  Helmont,  who  thought  life  had  been  reduced  to  its 
present  shortness  by  our  inborn  propensities  and  proposed  to  sub- 
stitute bread  boiled  in  beer  and  honey  for  milk,  which  latter  he 
calls  "brute's  food."  Baron  Liebig  has  followed  the  lead  with  a 
"Food  for  infants."  in  the  prescription  for  which  half  ounce  and 
quarter  grains  figure  freely,  which  has  to  be  prepared  on  a  slow  fire 
and  after  a  few  minutes  boiled  well,  and  after  all  is  not  nearly  such 
a  close  imitation  of  human  milk  as  is  made  by  the  addition  to  fresh 
cow's  milk  of  half  its  bulk  of  soft  water  in  each  pint  of  which  has 
been  mixed  a  heaped  up  teaspoonful  of  powdered  "sugar  of  milk" 
and  a  pinch  of  phosphate  of  lime.  Indeed,  in  default  of  these 
cheap  chemicals,  the  milk  and  water  alone,  when  fresh  and  pure, 
are  safer  than  an  artificial  compound  which  requires  cooking.  And 
experience  shows  that  the  best  mode  of  administering  food  to  the 
young  is  also  that  which  is  most  widely  adopted  throughout  warm- 
blooded nature,  namely,  in  a  fresh,  tepid,  liquid  state,  frequently 
and  in  small  quantities  at  a  time. 

Empirical  observation  is  fully  supported  in  these  deductions  by 
physiological  and  chemical  science.  Milk  contains  of— 

Water   88  per  cent 

Oleaginous  matter   (cream  or  butter) 3  per  cent 

Nitrogenous  matter  (cheese  and  albumen)..  4  per  cent 

Hydrocarbon    (sugar)    4*4  per  cent 

Saline  matter  (phosphate  of  lime,  chloride 

of  sodium,  iron,  &c.)  ty  per  cent 


94  SEATTLE    HOME    BUILDEK    ANB    HOME    KEEPER 

BROOKLYN  MILK 
WAS  PROVEN  BEST 
AGAIN  LAST  YEAR 
BY  OFFICIAL  TEST 


For  the  third  consecutive  year  the  BEOOKLYN  DAIEY  has 
won  the  HIGHEST  HONOES  for  its  PASTEUEIZED  MILK. 

The  FIEST  PEIZE  for  the  HIGHEST  AVEEAVE  TEST  for 
the  entire  year  of  1914  was  awarded  the  Brooklyn  Dairy. 

HOW  AVERAGES  ARE  DETERMINED 

All  he  milk  entering  these  contests  is  picked  at  random  from 
the  driver's  load  by  the  City  Inspectors,  who  stop  the  wagons  on 
the  street  and  take  off  a  bottle  of  milk. 

The  dairies  never  know  when  or  where  a  sample  is  to  be  taken 
for  this  purpose;  the  idea  si  to  take  several  samples  each  month 
from  each  wagon  a  dairy  runs.  These  samples  are  then  taken 
to  the  City'  Laboratories  and  tested  for  all  the  points  that  go  to 
make  up  Good  Milk,  and  the  dairy  having  the  Highest  Average 
of  all  these  tests  is  declared  to  be  the  winner. 

The  Test  shows  conclusively  that  the  EVEEYDAY  QUALITY 
of  heMILK  we  deliver  to  OUE  CUSTOMEES  is  the  BEST. 

The  fairness  to  the  public  and  to  each  dairy  is  plain  to  all  as 
this  plan  eliminates  the  possibility  of  Specially  Prepared  Samples 
so  often  prepared  for  use  at  Dairy  Shows.  Samples  prepared  for 
shows  give  no  indication  of  a  dairy 's  daily  product. 


Brooklyn  Dairy  C? 

VISIT  SEATTLE'S  CLEANEST  AND  FINEST  DAIRY. 
4333  FOURTEENTH  AVE.  N.  E.         TELEPHONE  KENWOOD  89 


SEATTLE    HOME    BUILDEB   AND    KOMI!    KEEPER  95 

These  are  at  once  the  constituents  and  the  proportions  of  the 
food  suited  to  a  weakly,  rapidly  growing  animal.  The  large  quan- 
tity of  water  makes  it  pass  easily  through  the  soft  absorbent  walls 
of  the  digestive  canal,  and  the  complete  suspension  in  an  alkiline 
fluid  of  the  finely  divided  fat  and  nitrogenous  matter  introduces 
more  of  them  than  could  be  effected  were  they  in  a  solid  form.  The 
fat  is  the  germ  of  the  new  cellular  growth,  and  the  nitrogenous 
matter  is  by  the  new  cells  formed  into  flesh,  which  is  doubling  its 
bulk  monthly.  The  phosphate  of  lime  is  required  for  the  hardening 
bones,  the  chloride  of  sodium  and  the  iron  for  the  daily  increasing 
amount  of  blood  in  circulation.  Milk  may  be  said  to  be  still  alive  as 
it  leaves  the  breast  fresh  and  warm,  and  quickly  becomes  living 
blood  in  the  infant's  veins ;  only  a  slight  change  is  requisite.  Its  fre- 
quent administration  is  demanded  by  the  rapid  absorption,  and  the 
absence  of  regular  meals  prevents  the  overloading  of  the  delicate 
young  stomach  with  more  than  it  can  hold  at  once. 

The  wholesomest  nutriment  for  the  first  six  months  is  milk 
alone.  A  vigorous  baby  can,  indeed,  bear  much  rough  usage  and 
often  appears  none  the  worse  for  a  certain  quantity  of  farinace- 
ous food;  but  the  majorty  do  not  get  habituated  to  it  without  an 
exhibition  of  dislike  which  indicates  rebellion  of  the  bowels. 

To  give  judicious  diet  its  fair  chance  the  frame  must  be  well 
protected  from  the  cold ;  and  just  in  proportion  as  the  normal  tem- 
perature of  the  body  is  maintained  does  growth  prosper,  as  is  sat- 
isfactorily proved  by  experiments  on  the  young  of  the  lower 
animals. 

It  is  only  when  the  teeth  are  on  their  way  to  the  front,  as 
shown  by  dribbling,  that  the  parotid  glands  secrete  an  active  saliva 
capable  of  digesting  bread  stuffs.  Till  then  anything  but  milk  must 
be  given  tentatively  and  considered  in  the  light  of  a  means  of 
education  for  its  future  mode  of  nutrition.  Among  the  varieties  of 
such  means,  the  most  generally  applicable  are  broth  and  beef  tea,  at 
first  pure,  and  then  thickened  with  tapioca  and  arrow  root.  Chicken 
soup,  made  with  a  little  cream  and  sugar,  serves  as  a  change.  Bak- 
ing powder  biscuit  top  and  bottoms,  may  also  have  their  turn; 
change  is  necessary  in  the  imperfect  dietary  which  art  supplies  and 
for  change  the  stomach  should  be  prepared  by  habit. 

Fresh  milk  has  long  had  a  popular  reputation  as  occasionally 
conveying  fever,  and  in  some  parts  of  Ireland  the  peasantry  can 
hardly  ever  be  got  to  take  it  "raw."  This  is  quite  irrespective  of  the 
state  of  the  cattle  which  furnish  it;  no  cases  of  disease  thus  com- 
municated have  ever  been  traced  to  sick  cows.  It  is  probably  always 
due  to  adulteration  with  dirty  water  or  to  the  vessels  being  washed 
in  that  dangerous  medium,  or  to  their  being  exposed  to  air  loaded 
with  elements  of  contagion. 

Up  to  the  period  of  full  development  the  daily  use  of  wine 
should  be  allowed  only  during  illness  and  the  express  attend- 
ance of  a  medical  adviser.  Its  habitual  consumption  by  healthy 
children  hastens  forward  the  period  of  puberty,  checks  growth,  and 
habituates  them  to  the  artificial  sensation  induced  by  alcohol. 

Diet  For  Bodily  Labor 

It  seems  certain  that  the  old  theory  of  Liebig,  which  attributed 
the  whole  of  the  force  exhibited  in  muscular  movements  to  the 

-rr 


96  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

oxidation  of  muscular  tissue,  is  undeniable.  There  is  not  enough  of 
the  material  oxidized,  that  is  to  say,  destroyed  and  carried  away  as 
urea  and  other  nitrogenous  excretions,  to  generate  so  much  force 
as  measured  by  the  method  of  Louie.  On  the  other  hand,  Traube 
goes  too  far  when  he  would  make  out  that  in  the  performance  of 
muscular  work  the  metamorphosis  of  the  organized  constituents  of 
contractile  tissue  is  not  involved,  and  that  non-nitrogenous  sub- 
stances alone  are  consumed.  The  prolonged  feats  of  walking  per- 
formed by  the  pedestrian  Weston  in  1878  vastly  increased  the 
amounts  excreted  of  those  elements  of  the  urine  which  are  de- 
rived from  the  oxidation  of  muscle  and  nerve.  The  urea  formed 
by  the  destructive  assimilation  of  contractile  fibre,  and  the  phos- 
phates whose  main  source  is  nervous  tissue,  were  each  clearly 
doubled  during  and  shortly  after  the  extraordinary  strain  upon 
those  parts  of  the  body.  As  might  be  expected,  the  machinery 
wears  away  quicker  when  it  is  harder  worked,  and  requires  to  be 
repaired  immediately  by  an  enhanced  quantity  of  new  material 
or  it  will  be  worn  beyond  the  power  of  repair.  The  daily  supply, 
therefore,  of  digestible  nitrogenous  food,  meat  par  excellence,  must 
be  increased  whenever  the  muscular  exercise  is  increased.  In  mak- 
ing the  recent  extension  of  railways  in  Sicily,  the  progress  was  re- 
tarded by  the  slack  work  done  by  the  Sicilian  natives,  compared 
with  that  got  through  by  the  English  gangs.  The  former  took 
scarcely  any  meat,  preferring  to  save  the  wages  expended  by  their 
comrades  in  that  way.  The  idea  occurred  to  the  contractor  to  pay 
the  men  partly  in  money  and  partly  in  meat ;  and  the  result  was  a 
marked  increase  in  the  amount  of  work  executed  which  was  brought 
nearly  up  to  the  British  average.  A  mixed  diet,  with  an  increase  in 
the  proportionate  quantity  of  meat  when  extra  corporal  exertion  is 
required,  is  the  wholesomest,  as  well  as  the  most  economical,  for  all 
sorts  of  manual  laborers. 

It  is  absolutely  essential  that  the  fleshy  machinery  for  doing 
work  should  be  continuously  replaced  by  flesh  food  as  it  becomes 
worn  out.  Nitrogenous  aliment,  after  a  few  chemical  changes,  re- 
places the  lost  muscle  which  has  passed  away  in  the  exertions ;  just 
as  the  engineer  makes  ore  into  steel  and  renews  the  corroded  boiler 
plate  or  thinned  piston.  Now,  just  as  the  renewal  of  the  plate  or 
piston  is  a  ''stimulus"  to  the  augmented  performances  of  the  engine, 
so  meat  is  a  "stimulus"  to  augmented  muscular  action.  Taken  in 
a  digestible  form  during  exertion  it  allows  the  exertion  to  be  con- 
tinued longer,  with  greater  ease  and  less  consequent  exhaustion. 
According  to  the  testimony  of  soldiers  experimentally  put  through 
forced  marches  of  twenty  miles  a  day,  with  loads  of  half  a  hundred 
weight  each,  "meat  extract"  bears  away  the  palm  from  the  other 
reputed  stimulants  commonly  compared  with  it ;  viz ;  rum  and  coffee. 
"It  does  not  put  a  spirit  into  you  for  a  few  miles  only,  but  has  a 
lasting  effect;  if  I  were  ordered  for  continuous  marching,  and  had 
my  choice,  I  would  certainly  take  the  meat  extract,"  said  an  un- 
prejudiced sergeant  to  Dr.  Parkes,  who  was  the  conductor  of  the 
experiments  alluded  to. 

When  the  continuous  repair  of  the  muscular  machinery  is  fully 
secured,  the  production  of  heat  and  force  is  most  readily  provided 
for  by  vegetable  aliment,  by  reason  of  the  large  proportion  of 
carbon  which  it  contains.  In  assigning  their  physiological  functions 
to  the  several  sorts  of  food,  nearly  all  the  business  of  begetting  active 


SEATTLE    HOME    BUILDEB   AND    HOME    KEEPER  97 

force  should  apparently  be  ascribed  to  the  solid  hydrocarbons, 
starch  and  fat,  by  their  conversion  into  carbonic  acid.  It  is  not 
necessary  to  be  acquainted  with  every  step  of  the  process,  which 
in  the  body  we  confessedly  are  not,  to  appreciate  the  argument.  It 
is  clearly  important  that  these  elements  of  diet  should  be  furnished 
in  sufficient  quantity  and  in  a  digestible  form.  In  addition  to  diet 
made  necessary  by  additional  bodily  work  not  only  should  the 
stimulus  of  animal  food  be  attended  to  but  the  bulk  of  starch  and 
fat  in  the  rations  should  be  augmented  even  in  larger  proportion 
for  these  aliments  are  the  most  direct  contributors  of  force. 

"Training"  for  athletic  sports  is  based  on  the  principles  above 
enunciated.  The  usual  time  allotted  to  it  is  six  weeks,  and  the  ob- 
jects to  be  attained  in  this  period  may  be  described  as: 

(1)  The  removal  of  superfluous  fat  and  water. 

(2)  The  increase  of  contractile  power  in  the  muscles. 

(3)  Increased  endurance. 

(4)  "Wind,"  that  is  to  say,  the  power  of  breathing  and  cir- 
culating the  blood  steadily  in  spite  of  exertion. 

The  first  is  aimed  at  by  considerably  adding  to  the  daily  amount 
of  nitrogenous  and  by  diminishing  farinaceous  and  liquid  food 
and  providing  that  it  should  be  so  consumed  as  to  be  fully  digested. 
The  second  and  third  are  secured  by  gradually  increasing  the  de- 
mands made  upon  the  muscles  till  they  have  learned  to  exert  at  will 
the  powers  of  which  they  are  capable,  and  for  as  long  a  period  as 
the  natural  structure  of  the  individual  frame  permits.  "Wind"  is 
improved  by  choosing  as  part  of  the  training,  exercise,  such  as  run- 
ning, which  can  be  sustained  only  when  the  respiratory  and  circu- 
lating organs  do  their  duty  fairly. 

As  an  example,  the  Oxford  system  of  training  for  the  summer 
boat-races  may  be  cited.  It  may  be  considered  a  typical  regimen 
for  daily  developing  a  young  man's  corporal  powers  to  fulfill  the 
demands  of  an  extraordinary  exertion,  a  standard  which  may  be 
modified  according  to  the  circumstances  for  which  the  training  is 
required. 

(For  Table — See  Encyclopaedia  Britannica.) 

The  Cambridge  system  differs  very  slightly,  and  in  neither  is 
any  exaggerated  severity  of  discipline  enforced,  while  some  latitude 
is  permitted  to  peculiarities  and  a  wish  for  variety  and  plenty  of 
time  is  left  for  business  and  social  intercourse.  Other  plans  are 
objectionable  from  involving,  without  any  corresponding  advantage, 
a  complete  departure  from  the  usual  habits  of  the  educated  classes. 

For  instance,  according  to  Clasper,  dinner  is  to  be  at  noon  with 
only  a  light  tea  afterwards  and  no  supper.  Then  a  country  walk  of 
four  or  five  miles  is  to  be  taken  before  breakfast,  another  two  hours 
afterwards  and  a  hard  row  between  dinner  and  tea.  "Stonehenge" 
requires  the  time  between  breakfast  and  dinner  to  be  spent  entirely 
on  billiards,  skittles,  quoits,  rowing  and  running  in  spite  of  another 
hour's  row  being  prescribed  at  6  p.  m.  He  also  requires  the  aspirant 
for  athletic  honors  to  sleep  between  10  and  11  hours.  Only  profess- 
ionals will  carry  out  such  rules  and  even  they  do  not  either  benefit 
their  health  or  lengthen  their  lives  by  the  sacrifice.  For  it  is 
notorious  that  "over-training"  leads  to  a  condition  of  the  system  in 
which  the  sufferers  describe  themselves  as  "fallen  to  pieces."  The 
most  peculiar  symptom  is  a  sudden  loss  of  voluntary  power  after 
exertion.  It  is  sometimes  called  "fainting,"  but  there  is  no  loss  of 


98 SEATTI.E   HOME   BUII.DEB   AND   HOME    KEEPER 

sense,  and  it  is  quickly  relieved  by  liquid  food.  It  is  to  the  patholo- 
gist a  timely  warning  of  that  consequence  of  overtrained  muscle 
which  constitutes  paralysis,  scriptorum,  turner's  palsy,  and  black- 
smith's palsy,  and  which  results  in  fatty  degeneration  of  the  red 
muscular  fibre.  To  get  and  to  keep  its  health  a  muscle  needs  a  con- 
stant alternation  of  active  contraction  and  rest,  as  an  enforced 
protraction  of  either  one  or  the  other  leads  to  the  loss  of  vital  prop- 
erties. The  limbs  of  an  Indian  fakir,  voluntarily  held  in  a  strained 
posture,  or  those  of  a  bed-ridden  invalid  are  equally  apt  to  become 
useless.  Overtrained  persons  are  also  liable  to  a  langour  and  apparent 
weakness  which  is  found  on  examination  to  depend  on  an  excessive 
secretion  of  urea  by  the  kidneys. 

Diet  For  Mental  Work. 

An  expression  of  Butcher's  "No  thinking  without  phosphorus" 
has  gained  an  unhappy  notoriety.  Strictly  speaking,  it  is  a  ground- 
less assumption  for  we  cannot  say  that  intellectual  beings  may  not 
exist  joined  to  any  form  of  matter  or  quite  independent  of  matter. 
We  certainly  do  not  know  enough  of  the  subject  to  lay  down  such 
a  negative  statement.  And  if  it  be  held  to  mean  that  the  amount  of 
phosphorus  passing  through  the  body  bears  a  proportion  to  the 
intensity  of  thought  it  is  simply  a  misstatement.  A  captive  lion, 
tiger,  leopard  or  hare  assimilates  and  parts  with  a  greater  amount 
of  phosphorus  than  a  hard-thinking  man ;  while  a  beaver,  noted  for 
its  powers  of  contrivance,  excretes  so  little  phosphorus  that  chem- 
ical analysis  cannot  find  it  in  the  excreta.  All  that  the  physiologist 
is  justified  in  asserting  is  that  for  the  mind  to  energize  in  a  living 
body  that  body  must  be  kept  living  up  to  a  certain  standard  and 
that  for  the  continuous  renewal  of  life  a  supply  of  phosphatic  salts 
is  required.  The  same  may  be  said  with  equal  justice  of  water,  fat, 
nitrogen,  chloride  of  sodium,  oxygen  etc.  The  phosphates  are  wanted 
indeed,  but  wanted  by  pinches,  whereas  water  is  required  by  pailfuls. 
A  few  days  without  water,  or  a  few  minutes  without  oxygen,  will 
terminate  the  train  of  consciousness.  The  practical  points  taught 
us  by  physiology  are  that  for  the  integrity  of  thought,  integrity  of 
the  nervous  tissue  is  requisite  and  for  the  integrity  of  the  nervous 
tissue  a  due  quantity  of  such  food  as  contains  digestible  phosphatic 
salts. 

The  most  perfect  regimen  for  the  healthy  exercise  of  thought 
is  such  as  would  be  advised  for  a  growing  boy ;  viz.,  frequent  small 
supplies  of  easily  soluble  mixed  food,  so  as  to  furnish  the  greatest 
quantity  of  nutriment  without  overloading  the  stomach  or  running 
the  risk  of  generating  morbid  half-assimilated  products.  For  it  is 
essential  to  the  intellectual  direction  of  the  nervous  system  that  it 
should  not  be  oppressed  by  physical  impediments.  The  presence  in 
the  stomach  or  blood  of  imperfectly  assimilated  nutriment  impedes 
its  functions  in  close  proportion  to  their  amount  so  that  not  only 
the  constituents,  but  the  mode  of  administering  food,  must  come  into 
the  calculation.  "Repletus  venter  non  studet  libenter"  is  an  old 
proverb,  the  application  of  which  saves  many  a  brain  and  many  a 
stomach  from  being  worked  against  the  grain.  Best  from  brain- 
work  for  twenty  minutes  before  meals,  entire  abstinence  from  it 
during  meals  and  rest  again  till  the  weight  has  passed  from  the 
stomach  are  essential  to  the  reconcilement  of  mental  exertion  with 
bodily  health. 


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COOKERY 

In  the  condition  in  which  man  finds  most  of  the  natural  sub- 
stances used  as  food  they  are  difficult  of  digestion.  By  the  appli- 
cation of  heat  he  can  change  the  character  of  his  food  and  make 
it  more  palatable  and  more  easily  digestible.  The  application  of 
heat  to  animal  and  vegetable  substances  for  the  purpose  of  attain- 
ing these  objects  constitutes  the  science  and  art  of  cookery.  In- 
numerable discussions  have  taken  place  among  scientific  men  as  to 
the  natural  food  of  man.  Too  much  importance  is,  perhaps,  attached 
to  meat,  but  it  is  now  generally  accepted  that  a  mixed  animal  and 
vegetable  diet  is  best. 

If  we  take  a  common  vegetable  food,  such  for  instance  as  the 
potato,  we  find  that  in  1000  parts  we  have  760  of  water,  200  parts 
of  starch  and  some  mineral  salts  and  albuminous  compounds.  In 
cooking,  the  starch  cells  absorb  water  and  the  greater  number  of 
them  burst.  This  disintegration  of  the  starch  cells  is  preparatory 
and  necessary  to  more  important  changes.  The  starch  in  all  vege- 
table substances  must  undergo  a  similar  change  before  it  can  mix 
with  the  various  fluids  developed  in  the  mouth  and  the  walls  of  the 
alimentary  canal.  Some  of  these  fluids,  such  as  the  saliva  and  pan- 
creatic fluid,  change  the  starch  into  dextrin  and  then  into  glucose 
or  grape  sugar,  and  this  change  appears  necessary  before  the  carbon 
and  hydrogen  can  be  oxidized.  Much  indigestion  probably  arises 
from  the  imperfect  cooking  of  starchy  foods. 

The  chief  constituents  of  animal  food  are  albumen,  fibrin  and 
fat  with  mineral  salts  and  juices.  The  flavor  of  meat  is  due  to  the 
osmazome  and  some  methods  of  cooking,  such  as  roasting  and  broil- 
ing, appear  to  increase  this  flavor.  Albumen  and  fibrin  form  about 
one-fifth  of  the  meat.  The  former  always  coagulates  by  heat  and 
the  expansion  of  the  juices  tends  to  separate  the  solid  fibres;  this 
separation  depends  very  much  on  the  methods  of  cooking.  Albumen 
is  as  constant  a  constituent  of  all  animal  food  as  starch  is  of  vege- 
table, but  these  products  differ  greatly  in  their  chemical  composition 
and  in  the  changes  which  they  undergo  in  the  stomach.  Albumen 
is  taken  into  the  system  as  an  insoluble  substance,  but  in  contact 
with  the  gastric  fluid  it  becomes  soluble — a  condition  necessary  for 
every  kind  of  food  before  it  can  nourish  the  body. 

Broiling 

The  earliest  method  of  cooking  was  probably  burning  seeds  and 
flesh  in  hot  ashes,  a  kind  of  broiling  on  all  the  surfaces  at  the  same 
time,  which  when  properly  done  is  the  most  delicate  kind  of  cook- 
ery. Broiling  is  now  done  over  a  clear  uniform  charcoal  fire  ex- 
tending at  least  two  inches  beyond  the  edges  of  the  gridiron,  which 
should  slightly  incline  towards  the  cook.  It  is  usual  to  rub  the 
bars  with  a  piece  of  suet  for  meat,  and  chalk  for  fish,  to  prevent  the 
thing  broiled  being  marked  with  the  bars  of  the  gridiron.  In  this 
kind  of  cookery  the  object  is  to  coagulate  as  quickly  as  possible  all 
the  albumen  on  the  surface  and  seal  up  the  pores  of  the  meat  so  as 
to  keep  in  all  the  juices  and  flavor.  It  is,  therefore,  necessary  to 
thoroughly  warm  the  gridiron  before  putting  on  the  meat,  or  the 
heat  of  the  fire  is  conducted  away  while  the  juices  and  flavor  of  the 
meat  run  into  the  fire.  Broiling  is  a  simple  kind  of  cookery,  and 
one  well  suited  to  invalids  and  persons  of  delicate  appetites.  There 
is  no  other  way  in  which  small  quantities  of  meat  can  be  so  well  and 
so  quickly  cooked,  and  for  persons  who  dine  alone  it  is  the  most 


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convenient  method  of  cookery.  Broiling  cannot  be  well  done  in 
front  of  an  open  fire  because  one  side  of  the  meat  is  exposed  to  a 
current  of  cold  air.  A  pair  of  tongs  should  be  used  instead  of 
a  fork  for  turning  all  broiled  meat  and  fish. 

Roasting 

Two  conditions  are  necessary  for  good  roasting — a  clear  bright 
fire  and  frequent  basting.  Next  to  boiling  and  stewing  it  is  the 
most  economical  method  of  cooking.  The  meat  at  first  should  be 
placed  close  to  a  brisk  fire  for  five  minutes  to  coagulate  the  albu- 
men. It  should  then  be  drawn  back  a  short  distance  and  roasted 
slowly.  If  a  meat  screen  be  used  it  should  be  placed  before  the  fire 
to  be  moderately  heated  before  the  meat  is  put  to  roast.  The  center 
of  gravity  of  the  fire  should  be  a  little  above  the  center  of  gravity  of 
the  joint.  No  kitchen  can  be  complete  without  an  open  range,  for 
it  is  almost  impossible  to  have  a  properly  roasted  joint  in  closed 
kitcheners.  The  heat  radiated  from  a  good  open  fire  quickly  coagu- 
lates the  albumen  on  the  surface  and  thus  to  a  large  extent  pre- 
vents that  which  is  fluid  in  the  interior  from  solidifying.  The  con- 
nective tissue  which  unites  the  fibres  is  gradually  converted  into 
gelatine  and  rendered  easily  soluble.  The  fibrin  and  albumen  ap- 
pear to  undergo  a  higher  oxidation  and  are  more  readily  dissolved. 
The  fat  cells  are  gradually  broken  and  the  liquid  fat  unites  to  a 
small  extent  with  the  chloride  of  sodium  and  the  tribasic  phosphate 
of  sodium  contained  in  the  serum  of  the  blood.  It  is  easily  seen  that 
roasting  by  coagulating  the  external  albumen  keeps  together  the 
most  valuable  parts  of  the  meat,  till  they  have  gradually  and  slowly 
undergone  the  desired  change.  This  surface  coagulation  is  not 
sufficient  to  prevent  the  free  access  of  the  oxygen  of  the  surround- 
ing air.  The  empyreumatic  oils  generated  on  the  surface  are  neither 
wholesome  nor  agreeable,  and  these  are  perhaps  better  removed 
by  roasting  than  any  other  method  except  broiling.  The  chief  ob- 
ject is  to  retain  as  far  as  possible  all  the  sapid,  juicy  properties  of 
the  meat  so  that  at  the  first  cut  the  gravy  flows  out  a  rich  reddish 
color,  and  this  can  only  be  accomplished  by  a  quick  coagulation  of 
the  surface  albumen.  The  time  for  roasting  slightly  varies  with  the 
kind  of  meat  and  the  size  of  the  joint.  As  a  rule  beef  and  mutton 
require  a  quarter  of  an  hour  to  the  pound ;  veal  and  pork  about  17 
minutes  to  the  pound.  To  tell  whether  the  joint  is  done,  press  the 
fleshy  part  with  a  spoon ;  if  the  meat  yields  easily  it  is  done.  "With 
poultry  or  game  the  flesh  of  the  leg  may  be  tried  in  the  same  way. 
Some  attach  importance  to  occasional  jets  of  steam  drawing  to  the 
fire.  Roasting,  when  well  done  (and  the  way  to  do  it  can  only  be 
learned  by  careful  practice),  is  a  wholesome  method  of  cooking. 

Baking 

Baking  meat  is  in  many  respects  objectionable  and  should  never 
be  done  if  any  other  method  is  available.  The  gradual  disuse  of 
open  grates  for  roasting  has  led  to  a  practice  of  first  baking  and 
then  browning  before  the  fire.  This  method  completely  reverses 
the  true  order  of  cooking  by  beginning  with  the  lowest  temperature 
and  finishing  with  the  highest.  Baked  meat  has  never  the  delicate 
flavor  of  roast  meat,  nor  is  it  so  digestible.  The  vapors  given  off  by 
the  charring  of  the  surface  cannot  freely  escape  and  the  meat  is 
cooked  in  an  atmosphere  charged  with  empyreumatic  oil.  A  brick 
or  earthenware  oven  is  preferable  to  iron  because  the  porous  nature 


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of  the  bricks  absorbs  a  good  deal  of  the  vapor.  When  potatoes  are 
baked  with  meat  they  should  always  be  parboiled  first;  otherwise 
they  take  a  longer  time  to  bake  and  the  moisture  rising  from  the  po- 
tatoes retards  the  process  of  baking  and  makes  the  meat  sodden.  A 
baked  meat  pie,  though  not  always  very  digestible,  is  far  less  ob- 
jectionable than  plain  baked  meat.  In  the  case  of  a  meat  pie  the 
surfaces  of  the  meat  are  protected  by  a  poor  conductor  of  heat  from 
that  charring  of  the  surface  which  generates  empyreumatic  vapors, 
and  the  fat  and  gravy,  gradually  rising  in  temperature,  assist  the 
cooking,  and  such  cooking  more  nearly  resembles  stewing  than 
baking.  The  process  may  go  on  for  a  long  time  after  the  removal 
of  the  meat  from  the  oven,  if  surrounded  with  flannel  or  some  other 
poor  conductor  of  heat.  The  Cornish  pasty  is  the  best  example  of 
this  kind  of  cooking.  Meat,  fish,  game,  parboiled  vegetables,  apples 
or  anything  that  fancy  suggests  are  surrounded  with  a  thick  flour 
and  water  crust  and  slowly  baked.  When  removed  from  the  oven 
and  packed  in  layers  of  flannel,  the  pasty  will  keep  hot  for  hours. 
When  baked  dishes  contain  eggs,  it  should  be  remembered  that  the 
albumen  becomes  harder  and  more  insoluble  according  to  the  time 
occupied  in  cooking.  About  the  same  time  is  required  for  baking  as 
roasting. 

Boiling 

Boiling  is  one  of  the  easiest  methods  of  cooking  but  a  successful 
result  depends  on  a  number  of  conditions  which,  though  they  appear 
trifling,  are  nevertheless  necessary.  The  fire  must  be  watched  so 
as  properly  to  regulate  the  heat.  The  saucepan  should  be  scrupu- 
lously clean,  having  a  closely-fitted  lid  and  be  large  enough  to  hold 
sufficient  water  to  well  cover  and  surround  the  meat  and  all  scum 
should  be  removed  as  it  comes  to  the  surface ;  the  addition  of  small 
quantities  of  cold  water  will  assist  the  rising  of  the  scum.  For  all 
cooking  purposes  clean  rain  water  is  to  be  preferred.  Among  cooks 
a  great  difference  of  opinion  exists  as  to  whether  meat  should  be 
put  into  the  cold  water  and  gradually  brought  to  the  boiling  point 
or  should  be  put  into  boiling  water.  This,  like  many  other  un- 
settled questions  in  cookery,  is  best  decided  by  careful  scientific 
experiment  and  observation.  If  a  piece  of  meat  be  put  into  water 
at  a  temperature  of  60  degrees,  and  gradually  raised  to  212  de- 
grees, the  meat  is  undergoing  a  gradual  loss  of  its  soluble  and 
nutritious  properties  which  are  dissolved  in  the  water.  From  the 
surface  to  the  interior  the  albumen  is  partially  dissolved  out  of  the 
meat,  the  fibres  become  hard  and  stringy  and  the  thinner  the  piece 
of  meat,  the  greater  the  loss  of  all  those  sapid  constituents  which 
make  boiled  meat  savory,  juicy  and  palatable.  To  put  meat  into 
cold  water  is  clearly  the  best  method  for  making  soups  and  broth ; 
it  is  the  French  method  of  preparing  the  pot  au  feu ;  but  the  meat 
at  the  end  of  the  operation  has  lost  much  of  that  juicy  sapid  prop- 
erty, the  lack  of  which  makes  boiled  meat  so  objectionable.  The 
practice  of  soaking  fresh  meat  in  cold  water  before  cooking  is  for 
the  same  reasons  highly  objectionable;  if  necessary  wipe  it  with  a 
clean  cloth.  But  in  the  case  of  salted,  smoked  and  dried  meats  soak- 
ing for  several  hours  is  indispensable  and  the  water  should  be 
occasionally  changed.  The  other  method  of  boiling  meat  has  the 
authority  of  the  late  Baron  Liebig  who  recommends  putting  the 
meat  into  water  when  in  a  state  of  ebullition;  after  five  minutes 
the  saucepan  is  to  be  drawn  aside  and  the  contents  kept  at  a  tern- 


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perature  of  162  degrees  (50  degrees  below  boiling).  The  effect  of 
boiling  water  is  to  coagulate  the  albumen  on  the  surface  of  the 
meat,  which  prevents  to  some  extent  the  juices  passing  into  the 
water;  meat  thus  boiled  has  more  flavor  and  has  lost  much  less 
in  weight.  To  obtain  well-flavored  boiled  meat,  the  idea  of  soups 
and  broth  must  be  a  secondary  consideration.  It  is,  however,  im- 
possible to  cook  a  piece  of  meat  in  water  without  extracting  some 
of  its  juices  and  nutriment  and  the  liquor  should  in  both  cases  be 
made  into  soup. 

Stewing 

When  meat  is  slowly  cooked  in  a  closed  vessel  it  is  said  to  be 
stewed;  this  method  is  generally  adopted  in  the  preparation  of 
made  dishes.  Different  kinds  of  meat  may  be  used,  or  only  one 
kind  according  to  taste.  The  better  the  meat  the  better  the  stew; 
but  by  careful  stewing  the  coarsest  and  roughest  parts  will  become 
soft,  tender  and  digestible,  which  would  not  be  possible  by  any 
other  kind  of  cooking.  The  only  objection  to  stewing  is  the  length 
of  time;  but  a  dinner  may  be  prepared  in  this  way  the  day  before 
it  is  required.  Odd  pieces  of  meat  and  trimmings  and  bones  can 
often  be  purchased  cheaply  and  may  be  turned  into  good  food  by 
stewing.  Bones,  although  containing  little  meat,  contain  from  39 
to  49  per  cent  of  gelatine.  The  large  bones  should  be  broken  into 
small  pieces  and  allowed  to  simmer  till  every  piece  is  white  and 
dry.  Gelatine  is  largely  used  both  in  the  form  of  jellies  and  soup. 
It  is  said  by  some  authorities  to  be  comparatively  valueless  as  a 
food,  but  more  recent  investigations  seem  to  prove  that  gelatine, 
although  not  of  the  same  food  value  as  albumen,  leaves  the  body  as 
urea  and  must  therefore  have  taken  part  in  nutrition.  Lean  meat, 
free  from  blood,  is  best  for  stewing,  and,  when  cut  into  convenient 
pieces,  it  should  be  slightly  browned  in  a  little  butter  or  dripping. 
Constant  attention  is  necessary  during  this  process  to  prevent  burn- 
ing. The  meat  should  be  covered  with  soft  water  or,  better,  a  little 
stock,  and  set  aside  to  simmer  for  four  or  five  hours,  according  to 
the  nature  of  the  material.  When  vegetables  are  used,  these  should 
also  be  slightly  browned  and  added  at  intervals,  so  as  not  materially 
to  lower  the  temperature.  Stews  may  be  thickened  by  the  addition 
of  pearl  barley,  sago,  rice,  potatoes,  oatmeal,  flour,  etc.,  and  flavored 
with  herbs  and  condiments  according  to  taste.  Although  stewing  is 
usually  done  in  a  stewpan  or  saucepan,  with  a  closely  fitting  cover, 
a  good  stone  jar,  with  a  well-fitting  lid,  is  preferable  in  all  the 
homes  of  working  people.  This  is  better  than  a  metal  saucepan 
and  can  be  more  easily  kept  clean ;  it  retains  the  heat  longer  and  can 
be  more  easily  placed  in  the  oven  or  covered  with  hot  ashes.  The 
common  red  jar  is  not  suitable ;  it  does  not  stand  the  heat  so  well 
as  a  gray  one  and  the  red  glaze  inside  often  gives  way  in  the  pres- 
ence of  salt.  The  lid  of  a  vessel  used  for  stewing  should  be  removed 
as  little  as  possible.  An  occasional  shake  will  prevent  the  meat 
sticking.  At  the  end  of  the  operation  all  the  fat  should  be  carefully 
removed. 

Frying 

Lard,  oil,  butter  or  dripping  may  be  used  for  frying.  There 
are  two  methods  of  frying — the  dry  method,  as  in  frying  a  pancake, 
and  the  wet  method,  as  when  the  thing  fried  is  immersed  in  a  bath 
of  hot  fat.  In  the  former  case  a  frying  pan  is  used,  in  the  other  a 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  103 

frying  kettle  or  stewpan.  It  is  usual  for  most  things  to  have  a  wire 
frying  basket;  the  things  to  be  fried  are  placed  in  the  basket  and 
immersed  at  the  proper  temperature  in  the  hot  fat.  The  fat  should 
gradually  rise  in  temperature  over  a  slow  fire  till  it  attains  nearly 
400  Fahr.  Great  care  is  required  to  fry  properly.  If  the  temper- 
ature is  too  low  the  things  immersed  in  the  fat  are  not  fried,  but 
soddened ;  if,  on  the  other  hand,  the  temperature  is  too  high,  they 
are  charred.  The  temperature  of  the  fat  varies  slightly  with  the 
nature  of  thingn  to  be  fried.  Fish,  cutlets,  croquets,  rissoles  and 
fritters  are  well  fried  at  a  temperature  of  380  Fahr.  Potatoes, 
chops  and  white  fish  are  better  fried  at  a  temperature  of  400  Fahr. 
Care  must  be  taken  not  to  lower  the  temperature  too  much  by  in- 
troducing too  many  things.  The  most  successful  frying  is  when  the 
fat  rises  two  or  three  degrees  during  the  frying.  Fried  things  should 
be  of  a  golden  brown  color,  crisp  and  free  from  fat.  When  fat  or 
oil  has  been  used  for  fish  it  must  be  kept  for  fish.  It  is  customary 
first  to  use  fat  for  croquets,  rissoles,  fritters  and  other  delicate 
things  and  then  to  take  it  for  fish.  Everything  fried  in  fat  should 
be  placed  on  bibulous  paper  to  absorb  any  fat  on  the  surfaces. 


SOUP 

The  making  of  stock  calls  for  more  than  the  ordinary  amount 
of  skill  and  attention  and  it  should  not  be  thought  a  mystery  or 
trouble.  A  crock  of  well  made  stock  is  indispensable  for  the  soups 
and  sauces  required  in  every  well  ordered  household.  It  is  well 
worth  planning  for. 

Soup  Stock 

In  the  first  place  then,  the  material  should  be  considered.  Meat 
and  bones  for  soup  should  be  perfectly  fresh  and  about  equal  in 
proportion ;  hock  or  shim  of  beef,  ends  of  rib  roast  and  portions  of 
the  neck  or  shoulder  are  suitable,  although  coarse  and  cheap.  The 
first  mentioned  furnish  chiefly  gelatine,  the  latter  giving  flavor.  A 
knuckle  of  veal  and  a  bit  of  bone  trimmed  from  the  leg  of  mutton  with 
a  few  ounces  of  lean  ham  or  smoked  beef  may  be  added.  Examine 
carefully  and  cut  out  any  bits  that  are  at  all  stale  or  discolored  by 
the  hanging  hook.  Sponge  the  outside  skinny  portion  with  a  cloth 
wrung  out  of  warm  water  but  do  not  wet  the  freshly  cut  surface  of 
the  meat.  Scrub  with  a  dull  knife  and  wipe  with  a  clean  cloth.  Cut 
the  meat  from  the  bones,  put  them  in  the  soup  kettle,  having  first 
inverted  in  it  a  perforated  pie  plate  to  keep  the  bones  from  resting 
on  the  bottom  of  the  kettle. 

The  meat  should  be  cut  into  half -inch  slices,  across  the  grain  and 
laid  upon  the  bones.  Put  cold  water  in  the  kettle  and  place  it  where 
it  will  not  come  to  a  boil  for  at  least  an  hour.  By  this  time  the  juice 
will  be  well  drawn  from  the  meat  and  the  bones  will  be  heated 
through.  Let  it  boil  gently  for  five  minutes  and  then  push  the 
kettle  back  and  allow  it  to  simmer  steadily  for  not  less  than  eight 
hours.  After  it  has  cooked  for  two  hours  add  salt  and  pepper,  if 
desired,  add  a  pinch  of  bay  leaves.  At  the  end  of  eight  hours,  strain 
the  meat  and  bones  out  of  the  liquor  and  place  them  in  a  crock  of 
clear  water  and  allow  them  to  boil  slowly  for  two  hours. 

This  second  stock  can  be  used  in  making  porridge,  tomato  or 
pea  soup. 


104  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 

Seattle  Art 
Company 


Picture  Frames,  Pictures 
Mouldings,  Artists'  Supplies 


FRAMING    THE  PICTURE 

What  combination  to  use  which  will  blend 
most  effectively  with  the  picture  and  be  a 
source  of  increasing  pleasure  to  the  owner 
as  time  goes  by. 

We  have  made  of  framing  a  study  and  our 
productions  are  conceded  to  be  thebest. 

IN  ARTIST'S  MATERIALS  We  carry  the 
the  well  known  line  made  by  Winsor  &  New- 
ton, London.  Also  the  American  line  of 
Devoe  &  Baynolds  Co.  We  are  agents  for 
the  celebrated  Schmincke-Duesseldorfer 
colors — Mussini  and  Eubens,  also  the 
Schmincke's  Horadam  Sunproof  water 
colors  and  the  celebrated  Eubens  brushes — 
the  best  made. 


SEATTLE    ART    CO 

501   UNION  STREET 

Phone  Main  5827. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  105 

To  Prepare  Stock  For  Use 

The  stock  having  been  seasoned  only  with  salt  and  pepper, 
it  is  really  at  this  time  a  plain  beef  broth.  It  needs  more  color  and 
flavor.  Take  off  the  fat  and  dip  out  one  quart  of  broth,  boil  it  over 
a  quick  fire  until  it  is  reduced,  then  simmer  carefully  until  it  has 
a  thick  syrupy  consistence  and  has  changed  to  a  reddish  brown 
color.  Now  add  the  rest  of  the  stock,  a  bay  leaf,  if  not  having  been 
previously  used,  about  two  or  three  sprays  of  parsley,  half  a  blade 
of  mace,  or  a  few  sprigs  of  thyme,  summer  savory  or  Marjoram. 
Vegetables  may  be  added  in  proportion  of  one-half  tablespoon  each 
of  onion,  carrot  and  turnip  to  each  quart  of  soup ;  these  should  be 
cut  rather  fine  and  thoroughly  scalded  before  put  into  the  soup.  After 
simmering  an  hour,  it  can  be  strained  again  and  put  away  and 
allowed  to  settle.  It  is  then  ready  for  use.  It  may  be  dipped  off  as 
needed  and  such  other  ingredients  added  as  may  be  needed  to  make 
the  proper  amount  of  soup  served. 

Thickening  For  Soups 

Soups  are  thickened  with  flour,  corn  starch  or  rice  flour;  one 
tablespoonful  for  a  quart  of  soup,  heaping  if  flour;  scant  if  rice 
flour  or  corn  starch.  Corn  starch  gives  the  smoothest  consistency. 
Mix  the  flour  with  a  very  little  cold  water  until  it  is  a  smooth  paste, 
then  add  a  little  more  liquid  until  it  can  be  poured  easily  into  the 
boiling  soup.  Remember  to  boil  the  soup  fifteen  or  twenty  minutes 
after  the  thickening  is  added  or  there  may  be  a  slight  taste  of  the 
flour.  Where  butter  and  flour1  are  used,  put  the  butter  in  a  small 
sauce  pan  and,  when  melted  and  bubbling,  stir  in  the  flour  quickly 
until  smooth ;  then  add  gradually,  a  cup  of  hot  soup  letting  it  boil 
and  thicken  as  you  add  the  soup.  It  should  then  be  thin  enough  to 
pour.  In  vegetable  soups,  or  purees,  as  soon  as  the  hot  butter  and 
flour  are  blended,  they  may  be  stirred  at  once  into  the  soup.  This 
is  what  is  meant  in  many  of  the  recipes  by  thickening  with  butter 
and  flour  which  have  been  cooked  together.  The  hot  butter  cooks 
the  flour  more  thoroughly  than  it  can  be  coooked  in  any  other  way. 
When  a  brown  thickening  is  desired,  melt  the  butter  and  let  it 
become  as  brown  as  it  will,  without  burning,  then  add  all  the  flour 
at  once  and  stir  quickly ;  but  every  particle  of  it  must  be  moistened 
in  the  hot  butter.  Add  the  water  or  soup  gradually.  The  flour  may 
be  browned  dry,  either  in  the  oven  or  over  the  fire.  In  this  way  it 
colors,  but  does  not  thicken  the  soup.  A  certain  amount  of  moisture 
of  either  fat  or  water,  is  necessary  with  the  heat  to  thoroughly  swell 
the  grains  of  starch  in  the  flour.  Flour  browned  in  the  oven  or  over 
the  fire  loses  its  thickening  property  for  the  reason  that  each  parti- 
cle of  the  flour  explodes  with  the  heat. 

Bread  Thickening 

Soup  may  be  thickened  with  bread  instead  of  plain  flour,  corn 
starch  or  arrow-root.  When  this  is  done,  force  meat  balls  or  egg  and 
spinach  balls  may  be  served  in  it  instead  of  vegetables.  The  French 
and  German  rules  for  Garburec  show  that  the  bread  should  be 
saturated  with  broth  and  fat  from  the  top  of  the  pot,  and  baked  until 
the  broth  has  evaporated  and  until  the  crust  is  slightly  browned.  We 
do  not  recommend  this.  The  bread  should  be  dry  and  browned 
slightly  and  added  to  a  small  amount  of  stock  simmered  until  soft, 
then  diluted  with  more  stock.  An  ounce  of  dry  bread  or  two  table- 
spoonfuls  of  dry  crumbs  for  a  quart  of  finished  soup  will  be  quite 


106 


The  Pullman  Diner 


76  PiKe  Street  West 

MRS.  B.  D.  DeLONG,  Manager 


REGULAR  MEALS  AND  SHORT  ORDERS 


Breakfast  7  to  11. 
Dinner  4 :30  to  8 


Luncheon  Dinner  11  to  4:30. 
Saturday  Dinner  4:30  to  10 


This  Restaurant  is  Different 

As  the  name  implies  it  is  a  Diner.     The  view  from  the 
great  plate  glass  windows  is  magnificent. 

MOUNTAIN  VIEW  WATER  VIEW 


Food  and  cooking  the  very  best     that     money 
buy  and  expert  women  cooks  can  prepare. 

There  is  absolutely  no  Restaurant  Taste  or  Smell. 


will 


Our  Motto  "THE  BEST" 

We  cater  particularly  to  Business  Men,  Business  Wo- 
men, and  those  who  know  Good  Home  Cooking. 

CLEANLINESS,  VENTILATION,  SANITATION 

Food  Supplies  bought  fresh  daily  in  Public  Market. 
Very  Best  Butter  served;  pastry  all  home  cooked  by  our 
expert  women  cooks;  eggs  and  poultry  fresh  Daily,  direct 
from  Ranch. 


SEATTLE   HOME    BTJH.DEB   AND    HOME    KEEPER 107 

as  thick  as  most  people  like  it;  strain  again  if  wanted  perfectly 
smooth. 

Glaze 

Glaze  is  simply  pure  stock  boiled  down  to  one-fourth  its  original 
quantity.  Put  two  quarts  of  rich,  strong  stock  into  a  sauce  pan  and 
boil  it  uncovered  until  reduced  to  one  pint.  It  should  have  a  gluey 
consistency  and  will  keep  a  month  if  put  in  a  closely  covered  jar 
in  a  cool  place.  It  is  useful  in  browning  meats  which  have  not  been 
colored  by  cooking  but  which  we  wish  to  have  the  appearance  of 
having  been  roasted  or  browned. 

^  Bouillon 

Bouillon  may  be  made  by  stirring  well  together  four  pounds  of 
finely  minced  beef  and  two  quarts  of  water;  add  a  slice  of  onion, 
two  bay  leaves,  one  carrot  chopped  fine  and  a  blade  of  mace.  Stand 
the  mixture  over  the  fire;  bring  slowly  to  the  boiling  point  and 
simmer  for  an  hour.  Put  a  tablespoonful  of  sugar  in  a  small  sauce 
pan.  When  it  burns  add  a  slice  of  onion;  stir  until  the  onion  is 
brown  •  then  add  it  to  the  bouillon.  Strain  through  a  colander. 
Beat  the  whites  of  two  eggs  slightly;  add  them  to  the  bouillon; 
bring  to  a  boiling  point  and  boil  for  two  minutes..  Strain  through 
two  thicknesses  of  cheesecloth.  Add  a  palatable  seasoning  of  salt 
and  pepper  and  half  a  teaspoouful  of  kitchen  boquet.  Reheat  and 
serve  in  bouillon  cups. 

Vegetable  Soup 

Take  onion,  carrot,  turnip,  parsely,  potato,  leek  and  any  other 
vegetable  on  hand ;  chop  not  very  fine.  Put  fat  in  frying  pan  ;  when 
hot  cut  onion  fine  and  brown  (do  not  burn) ;  also,  put  one  tablespoon 
each  of  rice  and  barley  and  all  the  vegetables  in  the  pan ;  cover  and 
let  simmer  about  fifteen  minutes;  then  put  in  a  stewer  with«two 
quarts  of  water  and  let  boil  one  or  two  hours;  the  longer  it  boils 
the  better. 

Split  Pea  Puree 

Two  cups  split  peas,  eight  cups  water,  three  tablespoonfuls 
chopped  onion,  one  teaspoon  salt,  two  drops  Tabasco  sauce,  four 
tablespoons  chopped  pork,  two  tablespoons  butter,  two  tablespoons 
flour,  two  cups  milk.  Soak  over  night ;  drain  and  cook  until  tender. 
Cook  onion  and  salt  pork  together  ten  minutes  and  add  to  pea 
mixture.  Press  through  a  sieve.  Melt  butter  and  add  flour  and  sea- 
sonings. Cook  five  minutes  and  combine  mixtures.  Serve.  One  may 
substitute  for  split  peas  German  lentils. 

Cream  of  Corn  Soup 

Open  one  can  of  corn  and  turn  at  once  into  chopping  tray.  Let 
stand  twenty  minutes;  then  chop.  Put  in  granite  sauce  pan  with 
two  cups  of  boiling  water  and  let  simmer  fifteen  minutes.  Put 
through  puree  strainer.  Scald  two  cups  of  milk  in  double  boiler 
with  one  slice  of  onion.  Remove  onion  and  add  corn.  Melt  two 
tablespoons  butter  and  add  two  tablespoons  of  flour  and  stir  until 
well  blended;  then  pour  on  gradually  the  hot  liquid.  As  soon  as 
boiling  point  is  reached  season  with  one  teaspoon  salt,  dash  of 
paprika,  and  serve  hot. 

Cream  of  Onion  Soup 

Soup  made  without  stock.  Cut  up  in  thin  slices  half  a  dozen 
onions.  Chop  fine  three-quarters  of  a  pound  of  fat  salt  pork.  Fry 


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BROADWAY  AND  PINE  STREET 

BOOTH  BUILDING 

Largest  Piano  School  in  the  Northwest 

Offers  full  conservatory  advantages. 

Piano  Students  may  enter  at  any  time. 

Piano  instruction  given  in  individual  lesson  periods. 


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SEATTLE    HOME    BUILDER    AND   HOME    KEEPER  109 

the  pork  scraps  in  large  kettle  until  the  fat  is  out  of  them ;  then  add 
the  sliced  onions  and  fry  until  the  onions  have  almost  vanished.  Set 
kettle  back  from  fire  and  add  layer  of  very  thinly  sliced  potatoes; 
dredge  well  with  flour  and  pepper  and  salt ;  then  add  another  layer 
of  potatoes ;  proceed  as  before  until  you  have  four  layers  of  potatoes. 
Then  fill  up  with  water  an  inch  above  the  last  layer.  Boil  for  three- 
quarters  of  an  hour ;  then  add  two  cups  cream.  Just  before  serving 
you  can  add  large  Boston  crackers.  When  soup  is  done  the  pota- 
toes will  be  dissolved. 


FISH 

This  is  an  important  part  of  our  food  supply.  It  furnishes  nitro- 
gen, chiefly  in  the  form  of  albumen  and  gelatine,  not  in  so  large  pro- 
portion as  meat,  but  sufficient  to  make  a  nourishing  food.  Fish  is  for 
most  people  easily  digested  and  makes  an  agreeable  change  in  the 
usual  routine  of  roast,  boil,  fry  and  broil.  Indeed  most  people 
in  this  land  of  plenty  eat  far  too  much  meat ;  its  cheapness  brings  it 
within  the  reach  of  all  and  the  stimulus  which  it  yields  is  so 
agreeable  that  we  easily  fall  into  the  habit  of  taking  it  morning, 
noon  and  night,  while  fish  is  forgotten  or  neglected. 

Cooking  Fish 

The  notable  advantage,  especially  in  hot  weather,  is  the  short 
time  required  to  cook  fish;  another  is  the  greater  variety  of  kinds 
through  the  long  list  of  fresh  and  salt  water,  red  and  white  fleshed, 
dry,  salt  or  fresh.  It  is  cheap,  too,  compared  with  meat  and  ought 
to  be  still  more  so  for  very  little  time  or  expense  is  required  to  pro- 
duce it,  the  principal  expense  being  placing  fish  products  on  the 
market.  Those  who  do  not  live  on  the  seaboard  or  near  the  Great 
Lakes  may  still  get  fish  reasonably  fresh  by  refrigerator  service, 
while  the  remoter  dweller  of  mountain  or  plain  may  have  fish  dry, 
pickled,  smoked  or  tinned. 

Large  Fish 

Very  large  fish  are  as  a  rule  better  when  boiled  or  steamed. 
Medium  sized  ones  should  be  baked,  or  split,  or  broiled.  Small 
ones  should  be  fried.  Fish  with  dark  meat,  being  rich  in  fat  and 
of  higher  flavor,  should  not  be  fried. 

Good  Condition 

A  fish  is  in  good  condition  when  its  gills  are  a  bright,  clear 
red,  its  eyes  full  and  the  body  firm  and  stiff.  Fish  before  cooking 
should  be  washed  well  in  cold  water  and  kept  in  salt  water  for  a 
time.  They  should  not  be  allowed  to  stand  in  water  for  a  long  pe- 
riod of  time,  but  should  be  kept  on  ice  until  wanted. 

Cleaning  Fish 

Scrape  with  a  dull  knife  from  the  tail  toward  the  head.  If  the 
fish  is  to  be  cooked  at  once  the  scales  will  be  removed  more  easily 
if  the  fish  is  immersed  in  boiling  water  for  about  one-half  minute. 
Small  fish  to  be  served  whole  should  have  the  entrails  removed  by 
opening  under  the  gills  and  pressing  out  their  contents  with  the 
thumb  and  finger.  Larger  fish  should  be  split  half  way  down  the 
belly,  the  insides  should  be  scraped  out  and  the  cavity  should  be 
scraped  in  water.  For  broiling,  it  is  best  to  remove  the  back  bone 
entirely.  Lay  the  fish  flat  on  a  board  and  with  a  sharp  knife,  lift  the 
flesh  from  the  bones  on  one  side,  then  turn  and  repeat  on  the  other 


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B.  BULOS,  Inc 

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and  Dresses 


that  conform  to  fashions  latest  change  can 
always  be  found  at  Our  Store  at  prices  that 
that  are  surprisingly  low  considering  their 
high  quality. 

All  garments  altered  to  fit  perfectly,  free 
of  charge. 


SUITS  MADE  TO  ORDER 


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We  guarantee  a  high  grade,  perfect  fitting 
ladies  suits,  made  to  your  individual  order 
for  $20.00.  Fine  line  of  fashionable  fabrics 
to  select  from,  including  blue  serges  of  supe- 
rior quality. 


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1318  Second  Ave.         Formerly  partner  J.  Matzer  &  Co. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  111 

side,  being  careful  not  to  hack  the  meat.    Split  the  head  and  tail, 
unless  too  large  for  your  broiler. 

Whitefish;  Point  Shirley  Style 

Split  the  fish  and  lay  open  with  the  meat  side  up.  Season  with 
salt  and  pepper  and  place  in  a  baking-pan  on  a  bed  of  pork  chips. 
Bake  in  a  very  quick  oven,  brushing  it  over  once  or  twice  with 
beaten  egg  while  it  is  cooking. 

Deviled  Oysters 

One  heaping  saltspoon  dry  mustard;  one-half  saltspoon  each 
pepper  and  salt  and  the  yolk  of  one  egg.  Mix  to  a  smooth  paste  and 
coat  six  large  oysters  with  it.  Roll  them  in  fine  crumbs  and  broil 
over  a  clear  fire.  Arrange  to  serve. 

Roasted  Oysters  on  Toast 

Eighteen  large  oysters,  or  thirty  small  ones,  one  teaspoon 
flour,  one  tablespoon  butter,  salt,  pepper,  three  slices  of  toast.  Have 
the  toast  buttered  and  on  a  hot  dish.  Put  the  butter  in  a  small 
sauce-pan  and  when  hot  add  the  dry  flour. "  Stir  until  smooth  but  not 
brown ;  then  add  the  cream  and  let  it  boil  up  once.  Put  the  oysters 
(in  their  own  liquor)  into  a  hot  oven  for  three  minutes;  then  add 
them  to  the  cream.  Season  and  pour  over  the  toast.  Serve  very 
hot.  It  is  nice  for  lunch  or  tea. 

Oyster  Soup 

Boil  one  cup  of  strained  oyster-liquor  and  half  a  cup  of  water. 
Skim,  add  half  teaspoon  salt,  half  saltspoon  rolled  cracker.  When  it 
begins  to  boil  add  one  quart  oysters.  Boil  one  minute.  Put  half  cup 
cream  or  cold  milk  into  the  tureen  and  pour  the  boiling  stew  over  it. 

Scalloped  Oysters 

One  quart  solid  oysters,  cleaned  and  drained,  one-half  cup  but- 
ter, one  cup  grated  bread  crumbs,  one  cup  coarse  cracker  crumbs. 
Rub  the  pudding-pan  thickly  with  cold  butter  and  sprinkle  a  layer 
of  bread  crumbs,  moisten  the  rest  of  the  bread  with  part  of  the  but- 
ter melted  and  stir  the  rest  of  the  butter  into  the  cracker.  Arrange 
oysters  and  bread  in  alternate  layers,  using  cracker  for  the  top. 
Season  each  with  pepper  and  salt,  allowing  one  and  one-half  teaspoon 
salt,  one  saltspoon  pepper  and  about  one  tablespoon  lemon  juice  for 
the  whole.  Pour  over  one-quarter  cup  of  the  oyster  liquor  and  set 
aside  for  an  hour.  If  it  looks  very  dry  add  another  one-quarter  cup 
of  oyster  juice  before  baking.  Cook  about  twenty-five  minutes  in 
a  quick  oven.  Wine,  milk  or  Worcestershire  sauce  are  sometimes 
used  but  are  no  improvement.  One  suspects  that  the  oysters  are  not 
fresh  when  disguised  by  such  high  seasoning. 

Clams 

There  is  really  no  special  season  for  these  most  nutritious  shell 
fish,  but  custom  decrees  that  they  shall  be  served  only  during  the 
season  when  oysters  are  forbidden.  Most  of  the  methods  of  serving 
oysters  can  be  applied  with  slight  modifications  to  the  cooking  of 
clams — but  the  following  directions  for  cooking  in  a  chafing  dish  are 
worth  knowing  : 

Select  one  dozen  large  Guilford  clams,  wash  thoroughly  and 
plunge  them  into  boiling  water  for  a  moment.  Drain  and  open  them 
and  use  the  round  plump  part  only.  Put  in  the  chafingdish  a  pat 

— P8 


112 


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SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  113 

of  butter  and  when  quite  hot  add  a  dust  of  flour  and  cayenne  to 
suit  the  taste ;  simmer  the  clams  till  they  are  slightly  cooked,  about 
four  minutes.  Serve  on  hot  toast. 

Deviled  Grab 

One  pinch  mustard,  salt  and  pepper,  one  small  onion  and  a  little 
parsley  chopped  fine,  one-half  cup  breadcrumbs,  one-half  cup  milk, 
piece  of  butter  the  size  of  a  walnut,  two  eggs,  a  little  garlic  (if 
desired),  and  cream  of  crab..  Mix  these  ingredients  together  and 
return  them  to  crab  shell  (after  washing  shell) ;  dust  over  with 
bread  crumbs  and  small  lumps  of  butter  here  and  there,  and  place  in 
oven  to  brown. 

Fried  Shad 

One  shad  split  down  the  back  and  cut  into  smaller  pieces  for 
serving.  Boll  pieces  separately  in  flour  seasoned  with  pepper  and 
salt.  Cook  slowly,  one-half  hour. 

Fried  Fillet  of  Fish 

Cut  fish  in  fillets ;  sprinkle  with  pepper  and  salt ;  dip  in  crumbs, 
egg  and  crumbs  again.  Fry  in  deep  fat  and  drain.  Serve  with 
tartar  sauce. 

Lobster  Farce 

One  lobster ;  one  slice  of  stale  bread,  soaked  and  pressed ;  chop 
lobster  and  bread  together;  season  with  salt  and  pepper  and  onion 
juice.  Beat  into  mixture  one  tablespoon  butter,  one-half  pint  cream. 
Put  into  patty  shells  and  bake. 

Fricasseed  Clams 

Two  tablespoons  butter,  one  and  one-half  tablespoons  flour,  one 
cup  clam  juice,  one-third  cup  cream,  one  and  one-half  dozen  clams, 
two  egg  yolks,  one-quarter  cup  sherry.  Melt  butter ;  add  flour,  and 
when  these  are  smooth  add  the  clam  juice,  next  the  cream  and  as 
soon  as  the  sauce  boils  add  the  clams,  coarsely  chopped.  Cook 
three  minutes  and  then  add  the  egg  yolks  and  sherry.  Serve  on 
toast. 

Codfish  Balls 

Take  fish  and  potatoes  left  from  a  meal,  and  a  grated  piece 
of  bread.  Mash  well  together  in  a  pan.  Season  with  butter,  pepper 
sage  and  thyme,  or  savory  if  preferred;  then  mix  it  with  sweet 
cream  stiff  enough  to  form  balls.  Then  roll  in  flour  and  fry  in  hot 
lard  till  brown. 

Baked  Fish 

After  cleaning  salt  the  fish  for  about  an  hour;  then  wash  it. 
Make  a  dressing  of  bread  crumbs ;  salt  and  pepper,  savory,  butter 
the  size  of  a  walnut.  Fill  the  fish  and  sew  it  up  with  needle  and 
thread ;  place  it  in  the  pan  with  a  pint  of  water,  with  a  slice  or  two 
of  pickled  pork  on  top  of  fish.  Remove  the  threads  before  serving. 
Bake  an  hour  and  a  half. 

Baked  Fish  Whole 

Stuff  with  a  dressing  of  bread  crumbs  mixed  with  onion,  pepper 
and  salt  and  savory.  After  stuffing,  put  in  a  pan  with  a  little  hot 
water,  pepper  and  butter.  Baste  while  baking.  A  fish  weighing  four 
pounds  will  bake  in  an  hour.  Garnish  with  hard  boiled  eggs  and 
parsley.  Serve  with  drawn  butter  or  «gg  saue«. — 


114  SEATTLE    HOME    BUILDEE,    AND    HOME    KEEPER 


"THE  MASSACHUSETTS  KIND" 


WHO'LL  PAY  OFF  THAT  MORTGAGE  ON  YOUR  NEW 
HOME  in  case  the  Breadwinner  should  die  or 
be  accidentally  killed  before  it's  fully  paid  for? 

WHO'D   MEET  YOUR  MONTHLY  PAYMENTS  if  he 

should  be  disabled  by  sickness  or  accident, 
cutting  off  your  regular  income? 

BY    MAKING    A    SMALL    ADDITIONAL    PAYMENT, 

amounting  to  less  than  two  per  cent  of  the 
amount  of  your  unpaid  balance,  we'll  furnish 
you  a  bond  guaranteeing  to  take  care  of  these 
payments  for  you  if  such  an  emergency  should 
arise. 

DON'T  TAKE  CHANCES  -  TOMORROW  MAY  BE  TOO 
LATE.  Your  family  might  lose  their  home 
while  you're  debating. 


Call  Elliott  229 

AND  ASK  FOR  THE  "HOME  BOND  MAN/ 


The  Columbian  National  Life  Insurance  Company 


OF  BOSTON 


1153-54  HENRY  BUILDING 

SEATTLE 


"THE  MASSACHUSETTS  KIND" 


SEATTLE    HOME    BUU.DEB    AND    HOME    KEEPER  115 

Egg  Sauce 

Boil  two  or  three  eggs  hard.  Chop  fine  and  stir  in  drawn  butter. 
If  too  thick,  add  a  little  sweet  cream  or  rich  milk. 

Codfish  on  Toast 

Take  a  bowlful  of  picked  up  codfish,  and  put  it  in  a  skillet  with 
cold  water  to  cover  well.  Let  it  come  to  a  boil,  and  then  pour  into 
colander  to  drain;  then  put  it  in  skillet  again,  with  one-half  pint 
cold  milk;  season  with  butter  and  pepper.  Thicken  a  little  milk 
with  a  tablespoon  of  flour,  and  pour  into  skillet.  Let  cook  five  min- 
utes and  pour  over  dry  toast. 

Baked  Halibut 

Let  the  fish  remain  in  cold  water,  slightly  salted,  for  an  hour 
before  it  is  time  to  cook  it;  place  the  gridiron  on  a  dripping  pan 
with  a  little  hot  water  in  it,  and  bake  in  a  hot  oven ;  just  before  it 
is  done  butter  it  well  on  top  and  brown  it  nicely.  The  time  of 
baking  depends  upon  the  size  of  the  fish.  A  small  fish  will  bake  in 
about  half  an  hour  and  a  large  one  in  an  hour.  They  are  nice  when 
cooked  as  above  and  served  with  a  sauce  which  is  made  from  the 
gravy  in  the  dripping  pan,  to  which  is  added  a  tablespoonful  of 
catsup  and  another  of  some  pungent  sauce  and  the  juice  of  a  lemon. 
Thicken  with  brown  flour  moistened  with  a  little  cold  water.  Gar- 
nish with  sprigs  of  parsley  and  current  jelly. 


MEATS 

"A  dish  that  I  do  love  to  feed  upon." — Taming  of  the  Shrew. 

In  the  many  standard  books  on  cookery  clear  explanations  about 
the  composition  and  value  of  flesh  foods  are  to  be  found  with 
full  instructions  about  marketing,  the  best  cuts,  etc.  The  reader  is 
referred  to  these  for  a  careful  study  of  the  subject. 

In  a  book  of  recipes  there  is  room  for  only  general  principles, 
but  the  following  table  compiled  from  the  ' '  Diaetetisches  Koech- 
buch"  of  Dr.  Weil,  furnishes  material  for  profitable  study  and 
frequent  reference. 

Mineral 
Water.      Albuminoids.      Fats.       Matter 

Lean   beef   76.5  21.0  1.5  1.0 

Medium  fat  beef 72.5  21.0  5.5  1.0 

Very  fat  beef 55.5  17.0  26.5  1.0 

Medium  fat  mutton  76.0  17.0  6.0  1.0 

Fat  mutton  48.0  15.0  36.0  1.0 

Lean  pork  72.0  20.0  7.0  1.0 

Fat  pork 47.00  14.5  37.5  1.0 

The  excessive  amount  of  water  found  in  underfed  meats  is 
largely  lost  in  cooking,  and  being  so  much  waste  shows  clearly  the 
great  economy  in  buying  only  well  fattened  meats. 

There  are  a  few  simple  principles  to  be  considered  in  cooking 
meats  and  one  of  the  most  important  points  is  that  much  of  its 
value  depends  upon  the  albumen  and  fibrine  contained  in  it.  Since 
both  of  these  become  hard  and  indigestible  when  exposed  to  a  high 
temperature,  it  follows  that  while  we  expose  the  surface  of  meat  to 
a  fierce  heat,  until  the  outside  is  seared  sufficiently  to  keep  in  the 
juices,  the  bulk  of  the  meat  should  be  cooked  at  a  temperature  much 
below  boiling  point,  from  160  to  200  degrees,  allowing  sufficient  time 
to  thoroughly  soften  the  connective  tissue. 


116  SEATTLE    HOME    BUILDER    AND   HOME    KEEPER 

FIRST  CLASS 

SHOE  REPAIRING 

Customers  bring  work  here 
from  every  part  of  the  city 
because  our  work  is  different 
IT'S  A  BIT  BETTER 


REGAL  SHOE  REPAIR  SHOP 

First  and  Seneca  Main  4136 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  117 

Roast  Veal  With  Dressing 

Six-pound  leg  of  veal  boned,  one-half  loaf  stale  bread  dampen- 
ed in  water  so  it  will  crumb  nicely,  one-half  onion  chopped  or 
grated,  one  teaspoon  of  salt,  one-half  teaspoon  of  pepper,  one-half 
teaspoon  of  sage  or  thyme,  a  few  sprigs  of  celery  and  parsley  chop- 
ped fine,  one  dozen  walnuts  chopped  fine,  two  eggs  and  piece  of 
butter  the  size  of  an  egg,  one  teaspoon  of  mustard.  Place  last  three 
ingredients  in  frying  pan,  stir  until  brown,  then  add  to  the  balance 
of  mixture.  This  makes  a  delicious  dressing.  Place  meat  in  steam 
roaster  with  one  pint  of  water,  set  on  top  of  stove  and  cook  until 
tender,  then  place  in  oven  to  brown. 

Pot  Roast 

Five  pounds  of  cross  rib  beef.  Place  nice  piece  of  suet  in  the 
bottom  of  pot,  then  put  in  meat,  add  pepper  and  salt  and  one  onion 
chopped  fine,  on  top  of  meat.  Brown  meat  well,  turning  frequently 
for  half  an  hour,  then  add  one  quart  of  water  and  cook  until  meat 
is  tender.  Thicken  gravy  to  suit. 

To  Boil  a  Leg  of  Fresh  Pork 

Have  water  boiling  and  boil  until  nearly  done.  Put  in  oven 
and  brown.  It  is  very  nice. 

Roast  Veal 

A  shoulder  of  veal  weighing  five  or  six  pounds  will  require 
two  hours  for  cooking.  Make  a  dressing  the  same  as  for  turkey  and 
pile  it  in  one  corner  of  dripping  pan.  Sprinkle  a  little  flour,  pepper 
and  salt  over  the  meat  and  cover  it  with  another  pan.  Keep  a 
little  warm  water  in  pan  and  half  an  hour  before  serving  remove  the 
upper  pan  to  allow  meat  to  brown  nicely.  Serve  with  mint  sauce. 

Rolled  Beefsteak 

Take  a  round  steak  and  spread  with  dressing  well  seasoned. 
Begin  at  one  end  and  roll  it  neatly,  tying  to  keep  it  in  shape.  Now 
put  in  a  tablespoon  of  butter  and  some  nice  drippings  in  a  kettle ; 
when  hot  lay  in  your  roll  of  meat;  turn  and  brown  on  all  sides, 
then  add  a  pint  or  so  of  hot  water ;  cover  close  and  stew  gently  till 
well  done,  turning  frequently.  When  done  put  on  platter,  removing 
the  string,  then  thicken  the  gravy  and  pour  over  it.  The  roll  may 
also  be  roasted  in  oven. 

Beef  Croquettes 

Chop  very  fine  some  cold  cooked  beef,  add  twice  as  much  hot 
mashed  potatoes  well  seasoned  with  butter  and  salt.  Add  one  well 
beaten  egg.  Form  into  balls,  dip  in  egg  and  cracker  crumbs  and 
fry. 

Dried  Beef  in  Cream  Sauce 

Remove  skin  and  shred  one-fourth  pound  thinly  sliced  dried 
beef;  cover  with  hot  water  and  let  stand  ten  minutes.  Drain  and 
add  one  cup  thin  white  sauce,  omitting  salt.  Serve  on  toast. 

Frizzled  Dried  Beef 

One-half  pound  dried  (or  chipped)  beef,  two  tablespoons  butter, 
one  tablespoon  flour.  Melt  the  butter;  when  hot  add  the  beef  and 
one  and  one-half  pints  of  milk.  Thicken  with  flour.  This  can  be 
poured  on  toast  if  desired. 

Ham  Balls 

Chop  very  fine  one  cup  of  lean  ham,  three  sprigs  parsley,  one 
small  onion.  Season  with  pepper  and  salt  and  cayenne.  Mix  with 


118 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


When  They9 re 
Left  Alone 

and  the  unexpected  happens — as  it  is  apt  to  happen  in 
et'ery  household --you  realize  the  value,  beyond  mere 
dollars,  of  the  precaution  you  have  taken  in  providing 

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FIRE  EXTINGUISHER  KNOWN" 

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home,  stands  out  as  clearly  as  its  recognized  superiority  for  the  factory,  the  power  station,  the 
railway  car,  the  automobile  and  the  motor  boat.  Thousands  have  been  purchased  by  lh«-  War 
and  Navy  Offices  of  European  governments  and  by  the  British  Red  Cross  Society,  and  are 
now  in  service.  Easy  to  operate  and  non-damaging  to  delicate  fabrics. 

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Fir.  Appliance,  i»0ed  kj  lh<-  N.l.oo.l  Board  of  Fire  Underwriter!  »d  «re  lnsp.cled. 
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PYRENE  MANUFACTURING  CO.,    1358  Broadway,  N.  Y. 


Gorham  Fire  Apparatus  Co. 

(LIMITED) 

Specialize  in  Fire  Protection  for  Your  Home 

Phone,  Elliott  4835 
722  Fourth  Avenue  SEATTLE,  WASH. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  119 

cup  of  bread  crumbs  a  little  butter  and  three  egg  yolks.  Form  hard 
balls  the  size  of  walnuts  If  raw  ham  is  used,  cook  15  minutes,  and 
if  cooked  ham  is  used  10  minutes,  before  serving. 

Baked  Pork  Tenderloin 

Split  down  one  side  of  a  large  tenderloin,  pound  it  out  flat,  fill 
with  a  nice  bread  dressing  and  sew  up  and  bake.  Season  well  with 
pepper,  salt  and  butter  and  sage. 

Meat  Coquille 

One  pint  milk,  two  tablespoons  flour,  two  tablespoons  butter; 
salt  and  pepper,  yolks  of  two  eggs,  one  pint  cold  meat,  one  pint 
mushrooms,  one-half  cup  cracker  crumbs.  Put  into  a  saucepan  one 
pint  of  milk  and  thicken  with  two  even  tablespoons  flour  blended 
with  two  heaping  tablespoons  of  butter;  salt  and  pepper.  Beat 
yolks  of  two  eggs  and  stir  into  mixture  just  as  it  is  taken  from  fire. 
Add  one  pint  of  cold  chicken,  veal  or  any  other  meat  chopped  and 
mushrooms  cut  up  fine.  Put  into  baking  pan,  cover  with  cracker 
crumbs  dotted  with  butter  and  brown  in  quick  oven. 

Creole  Beef  Loaf 

Round  steak,  twenty  cents  worth ;  fresh  pork,  five  cents  worth, 
have  meat  run  twice  through  the  grinder  and  add  one  small  onion 
grated,  one  cup  milk,  one  cup  rolled  cracker  or  bread  crumbs,  one 
egg,  one  heaping  tablespoon  of  butter;  salt,  paprika  and  black 
pepper  to  taste.  Mix  thoroughly  and  form  into  a  loaf,  place  in  pan 
and  pour  over  one  quart  of  tomatoes  seasoned  as  for  the  table. 
Bake  one  and  one-half  hours,  basting  often,  adding  a  little  water  if 
lard  or  good  greast  and  make  brown  gravy. 

A  What-Is-It  Dish 

Make  a  nice  short  crust  for  a  deep  dish,  roll  it  thin,  then  put 
in  pork  cut  in  tiny  pieces,  then  a  layer  of  potatoes,  pepper  and  a 
bit  of  salt  unless  your  pork  is  quite  salty.  Fill  the  dish,  then  add 
milk  enough  to  cook,  according  to  size  of  dish,  put  on  top  crust, 
and  bake. 

Delicious  Round  Steak 

Cut  steak  into  pieces  of  four  or  five  inches  square,  and  chop 
thoroughly  on  both  sides  with  sharp  butcher  knife.  Salt  and  pepper 
to  taste,  and  flour.  Fry  in  very  hot  pan  with  generous  amount  of 
grease  and  make  brown  gravy. 


ENTREES 
Sweetbread  Poulette 

One  tablespoon  butter,  one  tablespoon  flour.  Melt  butter,  add 
flour  (in  frying  pan),  stir  to  smooth,  brown  paste;  add  slowly  the 
following,  having  been  boiled  and  still  hot : — One  cup  of  soup,  one- 
half  cup  of  cream,  one-half  tablespoon  kitchen  bouquet.  Season  to 
taste,  then  put  in  one-half  cup  French  mushrooms  and  parboiled 
sweetbreads.  Oysters  may  be  used  instead  of  sweetbreads.  Serve 
in  patty  shells  heated,  or  poulette  cups. 

Mushroom  Patties 

One-half  pint  of  cream,  one  can  French  mushrooms  chopped 
fine,  one  tablespoon  butter,  little  salt  and  cayenne  pepper.  Thicken 
with  cornstarch.  Fill  hot  patty  shells  and  serve  at  once. 


120 


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The  White  is  King 

OF  ALL  MACHINES 


Fifteen  styles  to  select  from. 

Furnished  in  any  woodwork  to  match  your  furniture 
Sold  on  terms  to  suit  customer. 
Expert  lady  teachers  furnished  free  of  charge. 

ROTARY  VIBRATOR  CHAINSTICH 
NEW  MACHINES  RENTED 

We  have  bargains  in  used  machines. 


Tel. 
MAIN 

1525 


MAIN  STORE 

1424  Third  Avenue 


Near  Pike  Street 


Tel. 
MAIN 

1525 


WHITE  SEWING  MACHINE  CO. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  121 

Creamed  Chicken  and  Sweetbreads 

Four  and  one-half  pounds  chicken,  four  sweetbreads,  one  can 
mushrooms.  Boil  chicken  and  sweetbreads ;  when  cool  cut  up  as  for 
salad.  Heat  four  cups  cream  in  saucepan.  In  another  pan  mix  four 
tablespoons  flour;  when  melted  pour  on  hot  cream  and  stir  until 
thick.  Season  with  one-half  onion  grated,  a  little  salt,  red  pepper 
and  nutmeg.  Put  chicken,  sweetbreads,  mushrooms  and  cream  in 
baking  dish.  Cover  with  bread  crumbs  and  pieces  of  butter  and 
bake  20  minutes. 

Sweetbreads  spoil  very  quickly.  They  should  be  removed  from 
paper  as  soon  as  received  from  market,  plunged  into  cold  water 
and  allowed  to  stand  one  hour,  drained,  and  put  into  acidulated 
salted  boiling  water,  then  allowed  to  cook  slowly  20  minutes ;  again 
drained  and  plunged  into  cold  water  that  they  may  be  kept  white 
and  firm.  Sweetbreads  are  always  parboiled  in  this  manner  for 
subsequent  cooking. 

Creamed  Sweetbread 

Parboil  a  sweetbread  and  cut  in  one  half  inch  cubes  or  separate 
in  small  pieces.  Re-heat  in  one  cup  white  sauce.  Creamed  sweet- 
bread may  be  served  on  toast  or  used  as  filling  for  patty  cases 
or  Swedish  timbales.  

FRITTERS 
Fritter  Batter,  No.  1 

For  Swedish  Timbales  and  wherever  an  article  is  to  receive  a 
very  thin  coating. 

One  egg,  one  cup  milk,  one  cup  flour,  one  teaspoon  salt.  Put 
all  together  in  a  deep,  narrow  bowl  and  beat  with  Dover-egg-beater 
until  smooth,  but  not  frothed.  When  used  for  a  sweet  dish  add  a 
teaspoon  of  sugar. 

Fritter  Batter,  No.  2 

Two  eggs  beaten  smooth,  one  cup  flour,  one-half  teaspoon  bak- 
ing powder,  one-half  cup  milk,  one  teaspoon  salt,  one  tablespoon 
salad  oil.  Beat  with  Dover  beater  till  smooth  and  glossy. 

Oyster  Fritters 

Pick  over  and  parboil  the  oysters;  drain  them  well  and  use 
their  liquor  in  place  of  milk  to  mix  the  batter  No.  2,  adding  more 
salt  and  pepper  if  needed. 

Banana  Fritters 

Mash  fine  three  bananas.  Mix  one  cup  flour,  one  teaspoon  bak- 
ing powder,  two  tablespoons  sugar  and  one-half  saltspoon  of  salt. 
Beat  one  egg  light,  add  one-third  cup  milk ;  add  to  dry  ingredients. 
Add  the  bananas  and  one  teaspoon  lemon  juice.  Drop  by  spoonfuls 
into  deep  fat  and  fry.  Drain  on  paper  and  sprinkle  with  powdered 
sugar. 

Corn  Fritters 

One  can  corn,  one  cup  flour,  two  teaspoons  salt,  one-fourth  tea- 
spoon paprika,  two  eggs.  Chop  corn  and  add  ingredients  mixed 
and  sifted,  then  add  yolk  of  eggs  beaten  until  thick,  and  fold  in 
whites  of  eggs  beaten  stiff.  Cook  in  a  frying  pan  in  fresh  hot  lard. 
Drain  on  paper. 


122  SEATTLE    HOME    BUILDER    AND   HOME    KEEPER 


B.W.  CORNWALL  &  SON 

FUEL  DEALERS 


3791  FIFTEENTH  AVENUE  N.  E. 
SEATTLE,  WASH. 


We  always  carry  in  stock  a  complete 
line  of  the  best  grades  of  COAL  AND 
WOOD ;  fuel  for  your  every  wants ;  RANGE, 
FURNACE,  GRATE  or  HEATER. 

Phone  us  that  you  are  moving  into  your 
new  home  and  we  will  call  and  give  you  the 
benefit  of  our  years  of  experience  in  the  fuel 
business,  as  to  the  kind  of  fuel  best  suited  to 
meet  your  particular  requirements. 

We  give  prompt  and  efficient  service. 


B.  W.  CORNWALL  &  SON 

PHONE  NORTH  19. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  123 

Apple  Fritters 

Make  a  batter  with  one  cup  sweet  milk,  one  teaspoon  sugar, 
two  eggs,  whites  and  yolks  beaten  separately;  two  cups  flour,  one 
teaspoon  baking  powder  mixed  with  flour.  Chop  six  good  tart 
apples,  mix  in  batter  and  fry  in  hot  lard. 

Pineapple  Fritters 

One  can  of  sliced  pineapple,  three-quarters  of  a  pint  of  cream, 
three  eggs,  pinch  of  salt,  three  tablespoons  of  sugar,  one  teaspoon 
of  pineapple  extract  and  sufficient  flour  to  make  a  batter.  Make 
a  batter  with  the  cream,  the  yolks  and  whites  of  the  eggs  beaten 
separately,  the  salt,  pineapple  extract,  sugar  and  enough  flour  to 
make  it  a  proper  consistency.  Dip  the  pieces  of  pineapple  into  the 
batter  and  fry  in  smoking  hot  fat.  Drain  and  serve  with  sifted 
sugar. 

Fruit  Fritters 

Two  eggs,  three-fourths  pint  of  milk,  a  little  salt,  flour  to  make 
a  stiff  batter,  three  even  teaspoons  of  baking  powder.  Beat  the 
eggs  very  light,  add  the  milk,  then  the  flour  with  the  baking  powder 
sifted.  Fry  in  boiling  deep  fat.  Apples  or  fruit  of  any  kind  may  be 
added.  Eat  with  syrup  (maple)  or  sugar. 

Rice  Fritters 

One  cup  cold  boiled  rice,  tablespoon  sugar,  one  egg,  two  table- 
spoons milk.  Add  flour  enough,  with  little  baking  powder  and  pinch 
of  salt,  to  make  batter  stiff  enough  to  drop  from  spoon  in  deep 
hot  fat.  Fry  like  doughnuts  and  serve  with  sugar  or  maple  syrup. 


VEGETABLES 

If  the  housekeeper  who  is  tired  of  the  same  old  way  of  prepar- 
ing vegetables  would  only  study  the  art  of  cooking  she  need  never 
want  for  variety. 

A  little  patience  and  skill,  the  use  of  good  judgment  and  a 
proper  degree  of  industry  will  render  the  task  easy. 

Such  a  number  of  dishes  may  be  readily  made  that  all  house- 
keepers should  see  that  several  vegetables  appear  daily  on  their 
tables. 

Celery  in  White  Sauce 

Wash,  scrape  and  cut  celery  stalks  in  one-inch  pieces.  Cook 
20  minutes,  or  until  soft,  in  boiling  salted  water ;  drain,  and  to  two 
cups  celery  add  one  cup  white  sauce.  This  is  a  most  satisfactory 
way  of  using  the  outer  stalks  of  celery. 

Brussels  Sprouts  in  White  Sauce 

Pick  over,  remove  wilted  leaves  and  soak  in  cold  water  15 
minutes.  Cook  in  boiling  salted  water  20  minutes  or  until  easily 
pierced  with  a  skewer.  Drain,  and  to  each  pint  add  one  cup  white 
sauce. 

Creamed  Onions 

One  quart  small  onions  boiled  in  salt  water.  Strain  and  make 
a  cream  gravy  with  one  cup  milk,  one  tablespoon  flour,  one-half 
teaspoon  butter;  add  salt  and  pepper;  stew  one  minute.  If  the 
onions  are  boiled  in  three  or  four  waters  it  will  take  away  the  smell. 

Carrots  and  Peas 
Wash,  scrape  and  cut  young  carrots  in  small  cubes  or  fancy 


124  SEATTLE    HOME    BUII.PEB   AND   HOME    KEEPER 

shapes ;  cook  until  soft  in  boiling  salted  water.  Drain,  add  an  equal 
quantity  of  cooked  green  peas  and  season  with  butter,  salt  and 
pepper. 

Asparagus 

Scrape  the  stems  lightly  to  within  two  inches  of  points.  Throw 
into  cold  water  for  a  few  minutes.  Tie  in  bunches  of  equal  size.  Cut 
large  white  ends  off  that  they  may  all  be  of  the  same  length.  Then 
throw  into  boiling  salted  water  and  boil  fast  for  20  to  25  minutes, 
or  until  quite  tender.  Have  prepared  slices  of  buttered  toast,  which 
dip  quickly  into  the  boiling  asparagus  water.  Cut  off  green  tops 
and  place  on  toast,  and  cover  with  rich  drawn  butter  sauce.  Serve 
hot. 

Escalloped  Parsnips 

One  pint  mashed  parsnips,  two  tablespoons  butter ;  salt,  pepper, 
one  egg,  one-half  cup  buttered  crumbs.  Add  butter  to  mashed 
parsnips,  and  season.  Add  beaten  egg  and  turn  into  buttered  bak- 
ing dish.  Cover  with  crumbs  and  bake  10  minutes. 

Boiled  Cabbage 

Take  off  outside  leaves,  cut  in  quarters,  and  remove  tough 
stalk.  Soak  in  cold  water  and  cook  in  an  uncovered  vessel  in  boiling 
salted  water,  to  which  is  added  one-fourth  teaspoon  soda ;  this  pre- 
vents disagreeable  odor  during  cooking.  Cook  from  30  minutes  to 
an  hour ;  drain,  and  serve ;  or  chop  and  season  with  butter,  salt  and 
pepper. 

Boiled  Green  Corn 

Remove  husk  and  silky  threads.  Cook  10  to  20  minutes  in 
boiling  water.  Place  on  platter  covered  with  napkin  over  corn,  or 
cut  from  cob  and  season  with  butter  and  salt. 

Creamed  Cauliflower 

Boil  in  salted  water  just  enough  to  cook  it  tender,  then  pour 
over  it  a  cup  of  cream  or  milk  thickened  a  very  little  and  season 
.with  butter,  pepper  and  salt.  Before  boiling,  soak  cauliflower  in 
salted  water,  head  downward. 

Mother's  Baked  Beans 

One  quart  of  navy  beans;  pick  over  carefully  and  soak  over 
night.  In  the  morning,  put  on  the  back  of  the  stove  and  cover 
with  boiling  water.  After  they  have  parboiled  half  an  hour,  take 
up  a  spoonful  and  blow  on  them;  if  the  skin  curls  back  they  are 
done.  Put  them  in  a  collander  and  pour  a  dipper  of  cold  water 
through  them.  Take  a  deep  earthen  bean  pot  holding  two  quarts; 
put  in  some  of  the  beans,  then  half  a  pound  of  salt  pork — "a  streak 
of  fat  and  a  streak  of  lean"  (the  pork  must  be  washed  with  warm 
water  and  gashed  across  the  top) — then  fill  up  with  beans.  Take  one 
teaspoon  of  salt,  half  a  teaspoon  of  mustard  and  two  tablespoons  of 
molasses ;  dissolve  in  hot  water  and  pour  over  the  beans ;  then  fill 
the  pot  with  water.  They  must  be  baked  six  hours,  and  as  much 
longer  as  you  please.  Whenever  the  water  cooks  away  fill  the  pot 
again,  until  nearly  done,  then  let  the  water  cook  away. 

Beets 

Brush  and  scrub  well  but  do  not  cut.  Lay  into  boiling  water 
and  boil  rapidly  till  tender ;  for  new  beets  about  45  minutes,  for  old 
beets  two  to  three  hours.  Plunge  into  cold  water  and  slip  the  skins 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  125 

off  by  hand.  Cut  in  eighths,  lengthwise,  and  pour  over  a  sauce  made 
with  two  tablespoons  butter,  four  tablespoons  lemon  juice,  one-half 
teaspoon  salt,  sprinkle  cayenne ;  boil  up  once  and  pour  hot  over  the 
beets  just  before  they  go  to  the  table. 

Brussels  Sprouts 

Cut  the  sprouts  from  two  medium  sized  stalks,  pick  off  all 
tarnished  leaves  and  lay  them  for  an  hour  in  salted  water.  Drain 
well  and  cook  in  plenty  of  boiling  water,  uncovered,  till  tender; 
from  ten  minutes  to  half  an  hour,  according  to  their  age.  Drain  in 
a  collander  and  serve  with  a  Bechamel  or  Hollandaise  sauce. 

Cabbage 

Choose  a  cabbage  like  an  orange,  by  its  weight.  Remove  outside 
coarse  leaves,  cut  in  quarters,  take  out  the  inner  stem,  especially  the 
coarse  fibers  that  run  between  the  leaves  and  the  stem;  lay  face 
down  in  salted  water  for  an  hour — longer  if  old  and  wilted ;  boil  in 
plenty  of  water,  three  quarts  of  water  to  two  pounds  of  cabbage, 
drain  and  fill  again  with  boiling  water.  Cook  till  tender;  when 
young  and  crisp  forty  minutes,  longer  if  old.  Drain  in  a  collander ; 
cut,  turn  and  press  repeatedly  keeping  hot  in  an  oven.  Dress  as 
desired : 

No.  1.  Allow  one  tablespoon  butter  to  each  pound  of  cabbage ; 
salt,  vinegar  and  cayenne  to  taste. 

No.  2.     One  cup  of  cream  sauce  No.  1  to  each  pound. 

No.  3.  One  cup  brown  sauce  (made  like  white  sauce,  but  let  the 
butter  and  flour  brown  a  little  and  use  good  brown  stock  or  milk.) 

No.  4.  Put  the  cooked  cabbage  in  a  buttered  baking  dish 
after  chopping  fine  and  seasoning  with  salt,  pepper  and  two  beaten 
eggs  diluted  with  three  tablespoons  cream,  bake  in  a  quick  oven  till 
brown.  Serve  hot. 

Spring  Carrots 

Wash  and  scrape,  parboil  for  ten  minutes  and  dry  on  a  cloth. 
Return  to  the  sauce  pan  with  one  heaped  tablespoon  sugar,  one  cup 
stock,  one  tablespoon  butter  and  boil  gently  about  half  an  hour  or 
until  perfectly  tender,  then  remove  the  cover  and  boil  fast  until  the 
stock  is  reduced  to  glaze.  Sprinkle  with  a  little  chopped  parsley 
and  serve  with  the  glaze  on  them. 

These  can  be  reheated  in  a  white  sauce  and  are  even  better  than 
at  first. 

Cauliflower 

Trim  off  the  outside  leaves  and  lay  blossoms  down  in  cold  salted 
water.  Slugs  and  other  insects  will  drop  out,  especially  if  gently 
shaken  in  the  water.  Tie  in  a  piece  of  mosquito  netting  and  lay 
in  boiling  water  till  very  tender.  Drain  and  serve  with  Hollan- 
daise sauce  or  Cream  sauce  No.  1.  This  makes  a  delicious  garnish 
for  fried  spring  chicken  or  fried  sweet  breads. 

Cauliflower  with  Parmesan  cheese  is  made  as  above,  adding  a 
teaspoon  of  Parmesan  cheese  to  the  sauce  before  it  is  poured  over 
the  cauliflower;  sprinkle  melted  butter  over  it  and  bake  a  few 
minutes  in  a  hot  oven. 

Fried  Squash. 

Peel  squash  and  slice  about  one-inch  thick.  Sprinkle  with  pep- 
per, salt  and  flour;  then  fry  in  half  butter  and  half  lard  until 
brown.  The  slices  should  be  about  a  finger  long.  This  is  good  for 


126 


SEATTLE    HOME    BUILDER    AND   HOME    KEEPER 


PUT  YOUR  DUDS  IN  OUR  SUDS 


PHONE 
QUEEN 
ANNE 


44 


FAMILY 

WASHING 


UP 


We  charge  but  SO  cents  for  your  family  wash,  up  to  20 
pounds  dry  weight,  2/^  cents  per  pound  being  charged 
for  each  pound  over  20  pounds. 


NEW  SYSTEM  WET  WASH 


222  FIRST  AVENUE  NORTH 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  127 

either  summer  or  winter  squash.     A  half  hour  or  less  should  be 
enough  to  fry.    Cook  slowly  with  cover  over  frying  pan. 

Greens 

There  is  almost  an  unlimited  number  of  plants  used  as  greens. 
The  general  treatment  is  the  same  for  all. 

Potato,  French  Fried 

Pare  the  potatoes  and  throw  into  cold  water  for  at  least  an  hour. 
Cut  in  slices,  blocks,  strips,  balls  or  any  fancy  shape,  and  dry  them  on 
a  towel.  Drop  quickly  into  fat  hot  enough  to  brown  them  by  the 
time  they  come  to  the  surface.  They  are  done  when  they  float.  Skim 
into  a  draining  basket  and  set  in  the  oven  to  keep  hot.  Serve  either 
as  a  garnish  or  for  a  vegetable. 

Hashed  Potatoes 

Chop  cold  boiled  potatoes,  new  ones  are  best,  into  bits  the  size 
of  a  peanut.  Season  with  salt,  pepper  and  chopped  barley,  and  for 
one  quart  potato  allow  three  tablespoons  butter.  Heat  the  butter 
and  toss  the  potatoes  in  it  till  they  begin  to  show  a  little  brown, 
then  add  one-quarter  cup  thin  cream  and  set  back  to  brown  on  the 
bottom.  Fold  like  an  omelet  and  serve,  or  gather  into  a  mound  with 
the  brown  crust  on  top. 

Potato  Puff 

Take  two  cups  mashed  potatoes,  stir  into  it  two  tablespoons  of 
melted  butter,  beat  to  a  white  cream;  add  two  eggs  beaten  very 
light,  a  teacup  cream  or  milk  and  salt  to  taste.  Bake  in  a  deep 
dish,  in  a  quick  oven,  until  nicely  browned.  Take  four  eggs,  add 
the  yolks  first,  then  fold  in  the  whites  as  for  omelet  and  it  will  be  an 
elegant  souffle. 

Plantation  Sweet  Potato 

Cut  cold  cooked  sweet  potatoes  in  rather  thick  slices.  Put  them 
in  a  deep  dish  with  pepper,  salt  and  butter,  pour  on  a  little  milk, 
enough  to  barely  show  between  the  pieces,  and  bake  in  a  moderate 
oven  one  hour. 

Potato  Au  Gratin 

Cut  cold  potato  in  one  quarter  inch  dice  and  arrange  in  a  dish, 
seasoning  each  layer.  Pour  over  an  equal  bulk  of  thin  Bechamel 
sauce  and  bake  in  a  very  hot  oven  till  brown. 

String  Beans 

Snap  rather  than  cut  with  a  knife  into  pieces  one-half  inch 
long.  Unless  they  are  very  fresh  they  will  be  improved  by  lying 
in  ice-cold  water  an  hour  or  more  before  cooking.  Throw  into  fast 
boiling  water  and  cook  rapidly,  uncovered,  for  an  hour  at  least; 
they  will  generally  need  much  more.  Change  the  water  at  the  end 
of  the  first  half  hour  and  they  will  season  better  if  an  ounce  or  two 
of  fat  salt  meat  is  cooked  with  them.  The  water  should  be  allowed 
to  nearly  all  cook  away  and  the  remainder  may  be  used  to  make  a 
drawn  butter  sauce  to  pour  over  them ;  or  they  may  be  seasoned  with 
only  butter  and  salt.  If  the  water  is  very  hard,  a  bit  of  bi-carbonate 
of  soda  as  large  as  a  pea  will  make  them  more  tender. 

Baked  Tomatoes 

Cover  the  bottom  of  earthen  dish  with  ripe  tomatoes  sliced, 
then  a  layer  of  bread  crumbs  seasoned  with  pepper,  salt  and  butter 
then  another  layer  of  tomatoes,  and  so  continue  till  dish  is  filled, 
letting  topmost  layer  be  of  bread  crumbs,  Bake  15  minutes. 

— F9 


128  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 

Modern  Dentistry 

IS  A  NECESSITY 
TO    MANKIND 


PAINLESS  DENTISTRY 

IS  MODERN  DENTISTRY  IN  ITS  HIGHEST  STATE 
OF  DEVELOPMENT. 


A  VISIT  TO  THE  DENTISTS 

is  usually  put  off  until  the  last  moment  through  fear  of 
the  pain  usually  encountered.  The  old  days  when  the 
dentist  was  pictured  as  a  fiend  incarnate,  whose  sole  mis- 
sion in  life  was  to  torture  suffering  humanity,  is  history. 
Science  has  done  wonders  to  this  profession  during  the 
past  few  years,  in  discovering  simplified  and  painless 
methods  in  dentistry. 

ANY  HONEST  DENTIST  WILL  GUARANTEE 
HIS  WORK. 

And  furthermore  will  replace  all  defective  work  at  no 
additional  cost  to  his  patients. 

OUR  GUARANTEE 

is  given  with  all  work,  good  for  fifteen  years  and  our 
prices  are  as  low  as  possible,  consistent  with  good  ser- 
vice. You  are  about  to  build  your  new  home,  you  can 
not  enjoy  it  to  the  fullest,  without  good  health,  and  good 
health  is  impossible  without  good  teeth. 

Consultation  and  examination  Free. 

Albany  Dentists 

Second  Ave,  and  Pike  St. 

PEOPLE'S  BANK  BUILDING. 
Phone  Elliott  4083. 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  129 

Summer  Squash 

Cut  off  both  ends  of  squash  and  wash  well.  Slice  and  steam 
till  tender.  When  thoroughly  cooked,  mash  and  season  with  one 
tablespoon  of  sugar,  one  tablespoon  butter,  two  tablespoons  of 
cream  and  salt  and  pepper.  I  f  cream  is  not  available  add  another 
spoon  of  butter. 

Sweet  Potato  Balls 

Mash  thoroughly  the  boiled  sweet  potatoes,  season  with  salt, 
pepper  and  butter ;  if  necessary  add  hot  milk  until  the  mixture  is  of 
the  right  consistency  to  mold.  Make  into  small  balls.  Flour  lightly 
and  saute  in  butter. 

Sweet  Potatoes  and  Corn 

Boil  one-half  dozen  ears  of  corn  and  three  sweet  potatoes.  Cut 
the  corn  from  the  ear  and  cut  the  potatoes  into  small  pieces.  Make 
a  well  seasoned  cream  sauce  from  a  pint  of  milk  thickened  with 
a  tablespoon  of  flour  rubbed  into  two  tablespoons  of  butter ;  mix  with 
the  sweet  potato  and  corn.  Put  in  baking  dish,  grate  cheese  and 
bread  crumbs  over  the  top  and  brown  in  the  oven.  Serve  from  the 
same  dish. 

Stuffed  Egg  Plant 

pan  with  a  little  minced  ham.  Cover  with  water  and  boil  until  soft. 
Cut  egg  plant  in  two,  scrape  out  all  the  inside  and  put  in  a  sauce 
Drain  off  the  water,  add  one  tablespoon  of  butter,  two  tablespoons 
of  bread  crumbs,  half  a  minced  onion,  salt  and  pepper.  Stuff  each 
half  of  the  hull  with  the  mixture.  Add  a  small  lump  of  butter 
to  each  and  bake  15  minutes. 

Cauliflower  Au  Gratin 

Cook  and  drain  medium-sized  cauliflower  and  place  in  baking 
dish.  Cream  together  a  tablespoon  of  butter  and  two  of  flour.  Add 
milk  to  make  a  thick  sauce.  Flavor  with  salt,  paprika  and  a  small 
piece  of  Swiss  cheese  grated.  Stir  in  one  egg  and  pour  over  the 
cauliflower,  sprinkling  grated  cheese  over  the  top.  Bake  until 
brown. 

SAVORIES 

Digestibility  of  Cheese 

The  digestibility  of  cheese  depends  a  great  deal,  according  to 
Klenze,  on  its  physical  properties.  All  fat  cheeses  are  dissolved  or 
digested  with  great  rapidity  because  the  molecules  of  casein  are 
separated  by  the  fat,  and  so  the  solvent  juice  can  attack  a  large  sur- 
face of  the  cheese  at  one  time.  Whether  the  cheese  be  hard  or  soft 
does  not  appear  to  matter  and  there  is  no  connection  between  the 
digestibility  and  the  percentage  of  water  present  in  the  cheese. 
The  degree  of  ripeness  and  the  amount  of  fat  have,  however,  con- 
siderable influence  for  both  these  conditions  render  the  cheese  more 
friable  and  so  allow  intimate  contact  with  the  juices  of  digestion. 
Chedder  takes  the  shortest  time  to  digest,  four  hours,  while  unripe 
Swiss  cheese  takes  ten  hours  for  solution. 

In  cooking  cheese  in  any  form  it  is  well  to  add  bi-carbonate 
of  potash  in  the  proportion  of  one-fourth  saltspoon  to  four  ounces 
of  cheese.  This  restores  the  potash  salts  lost  from  the  milk  in  the 
process  of  cheese  making  and  renders  it  more  digestible. 


130  SEATTLE    HOME    BUILDER    AND   HOME    KEEPER 

Welsh  Rarebit  Au  Gratin 

Prepare  six  slices  of  toast.  Cover  each  slice  with  cheese  cut  half 
an  inch  thick.  Lay  them  in  a  dripping  pan  and  dust  lightly  with 
pepper  or  spread  made  mustard  over.  Set  in  a  hot  oven  till  well 
melted,  about  ten  minutes.  The  addition  of  a  dropped  egg  to  each 
slice  makes  what  is  called  a  Golden  Buck. 


POULTRY 

Though  it  is  not  as  nutritious  as  beef  or  mutton  its  tenderness 
and  flavor  renders  it  most  agreeable  as  a  change  in  the  usual  bill 
of  fare ;  neither  has  it  as  much  fat,  except  in  the  case  of  geese  and 
old  fowls,  but  this  can  be  supplied  in  the  way  of  butter  or  cream. 
The  dark  meated  portion  should  be  cooked  rare ;  the  white  meated 
portion  should  be  well  done. 


GAME 

Under  this  head  is  included  all  wild  animals  and  wild  fowl  used 
as  food.  In  cooking  either  apply  the  same  general  rules  already 
given  for  meats  and  poultry,  remembering  that  all  white  meated 
game  should  be  cooked  well  done ;  dark  meated  game  rare,  and 
both  must  be  sent  to  the  table  hot  with  hot  plates.  Game  meat  con- 
tains a  much  greater  percentage  of  phosphates  and  much  more  lean 
than  fat,  while  the  lean  is  of  much  greater  density  than  the  flesh  of 
domesticated  animals.  It  follows  that  game  is  a  strong  food  and,  if 
well  digested  very  nutritious. 

When  game  is  to  be  kept  many  days,  it  should  be  drawn,  and  the 
insides  rubbed  with  salt  and  pepper,  and  it  does  no  harm  to  put 
some  lumps  of  charcoal  into  the  cavity.  If  there  is  an  objection  to 
washing,  it  must  be  carefully  drawn  and  then  wiped  with  a 
damp  cloth  until  perfectly  clean.  Neither  salt  nor  pepper  should 
touch  the  outside  of  the  meat  until  it  is  cooked. 

Simplicity 

Simplicity  is  the  highest  perfection  of  cooking,  and  especially 
of  game.  All  seasoning,  sauces  and  accompaniments  should  be  sub- 
ordinate to  the  flavor  of  the  meat. 


EGGS 

Breakfast  Eggs 

Should  never  be  boiled.  A  thin  shell  of  white  is  made  hard 
and  indigestible,  while  the  bulk  of  the  egg  is  barely  warmed 
through.  The  following  is  a  better  way :  Put  six  into  a  vessel  that 
will  hold  two  quarts.  Fill  with  boiling  water,  cover  colsely  and 
set  on  the  stove  shelf  for  seven  minutes  to  cook  very  soft;  ten 
minutes  for  medium,  twelve  to  fifteen  minutes  for  very  firm. 
Crumble  a  napkin  in  a  hot  dish  and  serve  ranged  in  its  folds. 

Omelet 

Put  four  eggs  into  a  bowl  with  half  teaspoon  salt,  one  scant  salt- 
spoon  pepper ;  give  them  twelve  vigorous  beats  with  a  fork  and  add 
four  tablespoons  milk  or  cream;  put  one  teaspoon  butter  in  an 
omelet  pan,  shake  over  a  quick  fire  till  frothy,  turn  in  the  eggs  and 
shake  over  a  quick  fire  until  they  are  set;  roll  and  turn  into  a  dish. 
To  make  jelly,  parsley,  ham,  cheese  or  chicken  omelet  spread  the 
seasoning  over  the  egg  just  before  rolling  it. 


8EATTI.E   HOME    BUILDER   AND    HOME    KEEPER 131 

Fried  Eggs 

Fried  eggs  may  be  done  in  butter,  oil  or  any  sweet  animal  fat ; 
the  pan  should  hold  fat  enough  to  almost  cover  the  eggs ;  the  eggs 
should  be  slipped  into  the  fat  singly  from  a  cup;  dip  the  hot  fat 
over  them ;  do  not  let  the  fat  grow  hot  enough  to  "frizzle"  the  whites 
or  it  will  be  too  hard  for  any  but  an  ostrich  to  digest ;  browned 
butter  with  chopped  parsley  and  a  few  drops  of  vinegar  may  be 
served  poured  over  them  on  the  platter,  also  with  poached  eggs  on 
toast.  

SALADS 

If  mothers  knew  the  value  of  salads  for  babies,  they  would 
teach  them  to  eat  it  the  same  as  cereals. 

Salad  Dressing 

Salad  dressing  should  always  be  kept  on  hand.  Here  is  my 
salad  dressing  that  will  keep  as  long  as  it  will  last. 

One  egg,  1  level  teaspoon  Colman's  mustard,  1  level  teaspoon 
flour,  one  level  teaspoon  salt,  3  teaspoons  sugar;  %  cup  vinegar. 
Pill  the  cup  with  water,  making  a  cup  of  vinegar  and  water.  Sift 
sugar,  flour  and  mustard  into  dish  with  egg  and  beat  smooth.  Add 
vinegar  and  water  and  place  over  fire  stirring  constantly  until  it 
begins  to  bubble  in  center.  When  cool,  or  when  you  wish  to  use  it, 
add  cream  or  condensed  milk. 

French  Dressing 

An  easy  French  Dressing :  2  tablespoons  olive  oil,  4  tablespoons 
vinegar,  y2  teaspoon  paprika,  1  teaspoon  salt.  Stir  well. 

This  is  excellent  for  crab,  pimento  or  cabbage  salad  when  you 
wish  to  prepare  salad  a  few  hours  before  you  are  ready  to  serve. 
When  it  is  served,  add  the  boiled  dressing,  just  on  top. 
Mayonnaise  Dressing 

Put  into  a  cold  bowl  the  yolk  of  three  eggs  and  beat  until  they 
are  very  light  and  thick ;  add  one  level  teaspoon  salt,  half  saltspoon 
cayenne  and  a  few  drops  of  olive  oil ;  continue  beating  until  it  is 
too  thick  to  turn  the  beater  easily,  add  lemon  juice  to  thin  it,  alter- 
nate with  more  oil  until  two  tablespoons  of  lemon  juice  have  been 
added ;  then  add  vinegar  to  the  same  amount.  Use  just  enough  oil 
to  make  the  sauce  of  the  right  consistence.  Mayonnaise  will  keep 
indefinitely  if  kept  air-tight  in  a  dark  place.  If  preferred  use  all 
vinegar  and  no  lemon  juice,  or  all  lemon  juice  and  no  vinegar. 

Chicken  Salad 

Cut  cold  chicken,  roasted  is  best,  into  quarter-inch  dice.  Use 
only  the  breast  and  tender  fillets  from  the  thighs.  Marinate  a  pint 
with  once  the  measure  of  French  dressing  and  set  away  to  season 
and  chill.  At  serving  time  add  an  equal  bulk  of  diced  celery  and 
enough  mayonnaise  to  moisten  thoroughly.  Arrange  on  a  bed  of 
torn  lettuce  and  garnish  with  cress  or  tiny  gherkins  or  stoned  olives. 
Drop  a  large  spoon  of  mayonnaise  on  top  and  fringe  it  round 
with  the  finest  celery  tips. 

Veal  Salad 

The  meat  may  very  well  be  the  remainder  of  a  roast  of  the 
previous  day.  Trim  carefully  all  fat  and  gristle  and  cut  in  dice. 
Serve  with  lettuce  and  a  French  dressing,  or  a  more  elaborate  may- 
onnaise, as  one  prefers.  Garden  Cress  or  pepper-grass  i°  «  good  .ad- 
dition. 


132 SEATTLE    HOME    BUII.PEB   AND    HOME    KEEPER 

Oyster  Salad 

For  a  pound  can  or  a  solid  pint  of  oysters  use  the  following 
dressing:  Beat  well  two  eggs,  add  to  them  one-fourth  cup  each 
of  cream  and  vinegar,  one-half  teaspoon  each  of  mustard,  celery 
salt  and  salt,  a  dust  of  cayenne,  one  tablespoon  butter.  Put  into 
double  boiler  and  cook  like  soft  custard.  Parboil  the  oysters,  drain 
them  and  add  the  dressing.  Set  away  to  cool  and  at  serving  time  add 
one  pint  diced  celery. 

Fish  Salad 

Break  cold  cooked  halibut  or  any  white  delicate  fish  into  con- 
venient pieces,  removing  all  skin,  bones  and  fat,  marinate  with 
tarragon  or  spiced  vinegar  and  set  to  one  side  for  an  hour ;  arrange 
on  leaves  of  lettuce  and  serve  with  mayonnaise  or  sauce  tartare. 

Chopped  Cabbage  Salad 

Select  a  fine,  white  cabbage,  or  if  preferred,  use  a  red  cabbage. 
Shred  very  fine  with  a  sharp  knife.  Heap  in  a  dish,  pour  over  it  a 
dressing  made  by  stirring  together  one  tablespoon  salad  oil  or 
melted  butter,  a  little  salt  and  pepper,  and  one-half  teacup  good 
vinegar.  Mix  well  through  the  cabbage  when  ready  to  serve.  Or  use 
boiled  dressing. 

Potato  Salad 

For  each  quart  of  cold  baked  or  boiled  potatoes  allow  one 
cucumber,  one  cup  of  diced  celery  and  one  measure  of  boiled  dress- 
ing. In  mixing  do  not  stir  but  lift  carefully  and  turn  over. 

Waldorf  Salad 

One  cup  sour  apples,  one  cup  celery,  one  tablespoon  lemon 
juice,  one-half  cup  walnut  meats  broken  in  pieces.  Cut  apples 
in  thin  slices ;  cut  celery  in  small  pieces.  Dust  with  salt  and  pepper. 
Mix  with  mayonnaise  or  boiled  dressing. 

Orange  Salad 

For  six  persons  pare  four  rather  acid  oranges,  slice  very  thin 
cutting  down  the  sides  instead  of  across  and  sprinkle  sparingly 
with  sugar.  Mix  one  tablespoon  sherry  with  one  of  yellow  Chartreuse 
and  one  of  lemon  juice  and  pour  it  over  the  fruit.  Set  on  ice  an 
hour  before  using.  Serve  before  the  game  course. 

Fruit  Salad 

Half  pound  of  almonds  blanched  and  grated,  four  oranges 
pared  and  sliced,  one  can  pineapple  grated,  three  bananas  or 
peaches,  pears,  French  cherries,  strawberries  or  other  fruit,  in  like 
proportion.  Alternate  the  layers  of  fruit  with  layers  of  powdered 
sugar  and  reserve  the  almonds  for  the  top  layer  to  be  garnished 
with  strawberries  or  other  small  bright  fruits ;  then  add  the  follow- 
ing dressing  and  cool: 

Half  cup  lemon  juice,  two  tablespoons  sherry  and  two  table- 
spoons liquor,  preferably  Maraschino. 

Cranberries  can  be  used  instead  of  strawberries,  if  stewed  until 
quite  soft  with  a  good  deal  of  sugar. 

Grated  cocoanut  can  be  used  instead  of  almonds. 
Pimento  Salad 

Two  cups  chopped  cabbage,  1  cup  chopped  celery,  1  ten  cent  can 
pimento.  Use  French  dressing.  Serve  on  lettuce  leaves. 

Monday  Salad 

Lean  pieces  of  lamb  or  pork  are  very  nice  minced  with  a 


SEATTLE    HOME    BUILDER   AND    ROME    KEEPER  133 

few  cold  potatoes,  a  few  green  onions  or  celery  and  parsley  chopped 
fine.    Add  boiled  dressing  to  make  it  quite  moist. 
Cooked  Vegetable  Salad 

Arrange  on  lettuce  leaves  any  cold  cooked  vegetables  such  as 
string  beans,  green  peas,  potatoes,  cauliflower,  asparagus,  carrots  or 
parts  of  the  above  and  you  have  a  very  pretty  salad.  Sprinkle 
finely  chopped  beets  over  the  top.  Use  cooked  dressing. 

Home  Fruit  Salad 

When  fruit  is  plentiful  arrange  on  lettuce  leaves  slices  of 
oranges,  a  few  pieces  of  diced  pineapple,  also  good  tart  apples.  Use 
boiled  dressing. 

Shrimp   Salad 

For  six  persons :  1  cup  shredded  cabbage,  1  cup  chopped  celery, 
1  cup  shredded  shrimps.  Very  pretty  served  in  lettuce  leaves.  Use 
French  dressing. 

BREAD 

Requisites 

First — The  best  flour,  fresh  sweet  yeast,  pure  water  or  milk 
scalded,  clean  salt,  sweet  butter  or  lard,  if  shortening  is  used,  and 
a  good  oven. 

Second — Milk  should  not  be  used  in  any  kind  of  bread  without 
being  scalded  or  brought  to  boiling  point  before  using. 

Third — A  cook  who  knows  how  to  use  these  things,  or  one 
willing  to  learn,  with  constant  practice  and  the  needed  strength  and 
patience. 

Given  these  a  good  bread  is  assured.  Flour  should  be  kept  in 
a  dry  place;  it  should  be  brought  to  the  same  temperature  as  the 
milk  or  water  used  in  mixing,  70*.  Remember  that  the  temperature 
of  the  body  is  over  95*,  so  that  the  dough  should  always  feel  cool 
to  the  hand.  Keep  doors  and  windows  shut  while  mixing  or  knead- 
ing or  shaping  bread  or  rolls;  cover  with  a  cloth,  especially  when 
shaping  into  loaves  or  rolls;  it  never  recovers  from  a  chill  then. 
Keep  it  at  an  even  temperature  not  less  than  60*,  not  over  80*.  It 
is  very  desirable  to  get  a  high  shelf  where  the  air  is  warm  and 
where  it  is  out  of  the  way  of  draughts.  If  a  tin  bread  pan  is  used 
cover  closely  with  the  usual  tin  cover  and  then  with  a  woollen  cloth 
or  several  layers  of  linen.  Use  this  cover  for  nothing  else.  A 
novice  might  set  the  kneaded  dough  to  rise  in  an  earthen  crock.  It 
is  very  easy  to  tell  in  this  when  the  mass  has  doubled  in  bulk ;  butter 
it  lightly  and  have  it  evenly  warmed. 

Use  only  good  yeast;  if  it  is  dry  or  discolored  it  is  too  old,  if 
rank  smelling  it  is  not  properly  made  and  will  spoil  the  bread. 

Beat  vigorously  while  the  sponge  is  soft  to  fill  it  with  bubbles ; 
remember  that  yeast  is  a  plant  and  needs  air  as  well  as  water  to  make 
a  good  growth.  Do  not  let  it  get  too  warm;  if  it  is  necessary  to 
make  bread  in  less  than  the  usual  time  increase  the  quantity  of 
yeast,  double  it  if  necessary,  but  keep  it  cool.  It  will  not  be  so 
good  but  better  than  it  would  if  made  too  warm.  Do  not  let  it  over- 
rise,  especially  when  shaped  in  loaves  or  rolls ;  this  is  fatal.  Do  not 
try  to  mix  stiff  in  the  bowl  or  pan ;  it  is  easier  to  do  it  on  a  well- 
floured  table.  Use  a  stiff  palette  knife  to  help  in  turning  and  shap- 
ing to  a  ball.  Knead  by  pushing  the  dough  with  the  palm  of  the 
hand,  curving  the  fingers  to  keep  the  ball  from  flattening  too  much ; 
with  every  push  turn  the  ball  one  quarter  round  and  half  fold  it  over. 


134 


Do  not  make  it  too  stiff.  A  soft  dough  makes  a  tender  bread  and 
one  that  will  keep  better  than  a  stiff  one.  Knead  until  the  dough 
has  a  silky  smoothness,  is  full  of  blisters  and  does  not  stick  to  the 
hand  or  board.  Work  fast  but  lightly ;  the  time  required  will  vary 
with  the  manner  of  working  and  the  method  of  mixing;  usually 
about  twenty  minutes. 

If  bread  does  not  rise  quickly  enough,  set  the  crock  in  warm 
water ;  this  will  give  it  an  even  temperature ;  add  warm  water  every 
half  hour.  Bread  should  double  its  bulk  at  the  first  rising  in  four 
hours  and  at  the  second  in  one  hour. 

The  proper  size  for  bread  pans  is  four  inches  deep,  four  and 
a  half  wide,  ten  long;  they  are  best  made  of  Russian  iron.  These 
will  bake  a  two-pound  loaf,  but  it  is  better  to  use  not  more  than 
one  and  one  half  pounds.  A  new  bakng  pan  should  always  be  baked 
blue  in  the  oven  before  it  is  used.  For  greasing  baking  tins  use 
butter,  lard,  flour  or  a  piece  of  laundry  wax,  rubbing  on  the  pan 
while  it  is  hot.  Do  not  grease  tins  for  white  bread. 

After  the  loaves  or  rolls  have  been  in  the  pans  a  half  hour  the 
temperature  may  be  increased;  slip  a  warm,  not  hot,  board  under 
them  and  set  a  pan  of  warm  water  over  them.  Attend  to  the  fire 
(the  oven  can  be  heated  with  a  wood  fire  in  fifteen  minutes)  ;  if  coal 
is  used  shake  out  ashes,  see  that  the  fire  box  is  evenly  filled  half 
way  up,  and  that  the  dampers  are  set  right ;  brush  off  the  outside  of 
the  oven  and  see  that  the  inside  is  ready  for  use;  in  ten  minutes 
check  the  draught  so  that  the  oven  shall  not  be  too  hot  at  first. 
When  the  loaves  are  nearly  ready  scatter  a  spoon  of  flour  on  paper 
and  set  in  the  oven ;  if  it  takes  a  good  color  in  five  minutes  the  oven 
is  right  for  loaves;  it  should  be  quite  brown  in  three  minutes  for 
rolls. 

To  prevent  bread  from  rising  unevenly  in  the  oven  turn  the  loaf 
end  for  end  when  it  has  been  in  the  oven  just  five  minutes  without 
regard  to  the  way  it  looks  at  that  time. 

When  bread  is  baking,  the  heat  should  be  slightly  increased 
for  ten  minutes,  then  gradually  reduced.  Rolls  should  have  their 
greatest  heat  at  first.  Watch  the  oven,  looking  at  the  bread  every 
ten  minutes.  In  ordinary  small  ranges  the  loaves  need  frequent 
turning  to  insure  an  even  baking.  In  forty  or  fifty  minutes  the 
loaf  will  shrink  somewhat  and  slip  easily  from  the  pan;  it  should 
have  an  evenly  browned  crust ;  one  good  test  is  to  lay  the  hand  on 
the  bottom  of  the  loaf  and  if  the  escaping  steam  is  too  hot  to  bear  it 
shows  that  the  interior  needs  more  cooking. 

When  safe  to  handle  it  is  safe  to  take  out.  Take  from  the  pans 
as  soon  as  done  and  wrap  in  a  thick  cloth  used  for  no  other  purpose. 
Lay  on  a  rack,  set  where  it  will  cool  quickly  and  do  not  put  away 
until  entirely  cold. 

Sift  all  meal  and  flour  before  measuring. 

Always  pulverize  salt,  cream  of  tartar,  soda  or  baking  powder 
before  using. 

For  shortening,  a  mixture  of  dripping,  lard  and  the  fat  of  veal 
or  chicken  is  very  nice. 

Keep  the  bread  box  or  jar  sweet  by  frequent  scalding  and 
sunning. 

Dry  old  rolls  and  pieces  and  keep  in  a  separate  place. 

Do  not  throw  away  bread;  it  does  not  take  much  sense  to  find 
some  way  to  use  if  there  is  no  one  who  would  be  glad  to  eat  the 
carefully  kept  odds  and  ends  of  good  bread. 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  135 

Always  use  a  wooden  spoon  for  stirring  batter,  soups,  or  fruits, 
as  it  will  not  wear  out  a  sieve,  stain  nor  spoil  the  flavor;  to  keep 
it  white  always  dip  in  hot  water  before  using,  as  that  will  fill  the 
pores  so  they  cannot  absorb  much  of  anything  else. 

Water  Bread 
(Read  Notes  on  Bread  Making.) 

One  quart  flour  sifted,  one-half  teaspoon  salt,  one-half  teaspoon 
sugar,  one  tablespoon  butter  or  lard,  one-half  ounce  compressed 
yeast  (dissolved  in  one-half  cup  tepid  water),  one  pint  warm 
water.  Measure  flour,  sugar  and  salt  into  a  six-quart  mixing 
bowl.  Pour  hot  water  enough  to  dissolve  it  onto  the  shortening, 
then  add  cold  water  to  make  just  one  pint  of  water  at  the  right 
temperature  (about  70*),  mix  in  the  dissolved  yeast  and  make 
a  batter  with  the  flour,  beating  well.  Add  more  flour  till  the  mix- 
ture is  stiff  enough  to  handle  on  the  molding  board  and  knead, 
using  as  little  flour  as  possible  to  keep  it  from  sticking.  Cover 
closely  with  a  plate  and  let  rise  till  it  doubles  its  bulk.  Cut  it 
down  and  let  rise  again ;  divide  into  four  parts  and  shape  into  round 
loaves,  putting  two  in  each  pan,  or  shape  part  as  biscuit.  Cover  and 
let  rise  to  double  its  bulk.  Bake  as  directed  about  forty -five  minutes. 

A  different  quality  of  bread  is  made  by  using  milk  to  mix 
with,  omitting  the  shortening,  or  by  taking  half  milk  and  half  water 
and  part  of  the  shortening;  and  still  another  by  using  skimmed 
milk.  Always  scald  the  milk  thoroughly  and  cool  before  adding  the 
yeast. 

Milk  Bread  with  a  Sponge. 

Pour  one  pint  of  scalding  milk  on  one  tablespoon  each  of  butter 
and  sugar  and  one-half  teaspoon  salt,  when  luke  warm  add  one-half 
ounce  yeast  and  let  it  rise.  Stir  in  three  and  one-half  cups  of  flour 
and  beat  well.  Let  it  rise  till  very  light,  then  add  enough  more 
flour  to  knead  and  work  it  till  smooth  and  fine  grained.  Let  it 
rise  in  the  bowl,  cutting  down  two  or  three  times.  This  makes  an 
excellent  rule  for  tea  biscuit,  or  rolls,  and  by  doubling  the  measure 
of  butter  and  adding  the  white  of  an  egg  well  beaten  you  have  the 
delicious  White  Mountain  rolls. 

Milk  Rising  Bread 

Boil  one-half  cup  of  new  milk  at  night  and  add  to  it  enough 
Southern  corn  meal  to  make  a  soft  batter.  Let  it  stand  over  night  at 
a  temperature  of  about  75*.  In  the  morning  boil  another  half 
cup  of  new  milk  and  add  cold  water  till  about  milk  warm,  and  mix 
thoroughly  with  the  batter  made  at  night,  adding  one  tablespoon 
sugar,  one  teaspoon  salt  and  enough  flour  to  make  a  soft  batter. 
Set  this  mixture  in  a  very  warm  place  (not  less  than  100*)  and  let 
it  rise  to  double  its  bulk;  it  will  take  about  three  hours.  As  soon 
as  well  risen  add  equal  bulk  of  water  in  which  has  been  dissolved 
one-half  teaspoon  soda,  one  rounded  tablespoon  of  lard,  more  salt 
if  liked,  and  flour  enough  to  knead  quite  soft.  Put  it  into  the  pan, 
let  rise  again  to  double  its  bulk,  and  bake  as  usual. — Mrs.  J.  B.  S. 
Holmes,  Rome,  Ga. 

Graham  Bread 

One  pint  milk,  ^  ounce  yeast,  2  tablespoons  brown  sugar, 
1  pint  Graham,  1  teaspoon  salt,  1  pint  white  flour. 

Scald  and  cool  the  milk,  add  the  sugar  and  crumbled  yeast; 
when  it  floats  and  is  frothy  make  a  batter  with  the  flour  and  meal, 


136  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

beating  virogously;  let  it  rise  till  spongy,  add  the  salt  and  more 
meal  gradually  until  it  is  all  thick  as  can  be  worked  with  a  stiff 
knife,  put  one  and  one-half  pounds  in  each  pan  smoothing  the  tops ; 
cover  and  let  rise  again.  It  should  be  set  in  a  quick  oven  and  the 
heat  reduced  in  ten  minutes.  It  is  sometimes  liked  made  stiff 
enough  to  knead,  but  should  not  be  made  as  stiff  as  ordinary  wheat 
bread;  bake  as  usual,  with  heat  increasing  for  ten  minutes.  Good 
baked  as  muffins. 

Christmas  Bread 

Dough  enough  for  one  medium  sized  loaf: —  1  cup  of  sugar,  1 
e£g>  l/2  cup  lard,  1  teaspoonful  spices  (mixed),  cloves  and  cinna- 
mon, 1  cup  raisins  (seeded),  %  cup  currants,  soda,  the  size  of  a 
bean. 

Graham  and  Rye  Bread 

One  pint  Graham,  one  pint  rye  meal,  one  tablespoon  molasses,  1 
tablespoon  shortening,  one  teaspoon  salt,  one-half  ounce  compressed 
yeast  dissolved  in  two  and  one-third  cups  water.  Make  a  sponge  with 
the  Graham;  when  light  make  stiff  with  the  rye.  It  does  not  re- 
quire long  kneading  and  will  always  be  slightly  sticky,  but  it  is  both 
palatable  and  nutritious.  Put  not  more  than  one  and  one  half 
pounds  in  a  loaf  and  bake  an  hour  and  a  quarter  in  a  moderate 
oven.  This  is  the  "brown  bread"  of  the  English  bakeries  and  needs 
only  a  brick  oven  to  be  as  good  as  theirs. 

Graham  and  Rye  Bread  Steamed 

Two  cups  buttermilk,  one-third  cup  molasses,  one  teaspoon  salt, 
one  teaspoon  soda,  on  pint  wheat  Graham  and  one  pint  rye  Graham. 
Beat  well,  put  in  two  well-buttered,  two-pound  tomato  cans  (melt 
the  top  off  at  the  gas  jet),  set  over  cold  water  and  bring  to  a 
boil;  this  gives  the  loaf  time  to  rise.  Steam  two  hours,  dry  in 
moderate  oven  one-half  hour. 

Rye  Bread 

Three  pints  of  rye  flour ;  if  the  coarse  rye  meal  is  used  take  one 
quart  rye  and  one  pint  white  flour ;  dissolve  one-half  ounce  yeast  in 
three  cups  milk  or  water,  one  teaspoon  salt  and  two  tablespoons 
molasses  if  liked.  Treat  like  Graham.  Bake  moderately  but  thor- 
oughly. 

"Rye'n  Injin" 

Scald  one  cup  corn  meal  with  one  quart  boiling  milk  and 
let  it  cook  fifteen  minutes,  add  two  tablespoons  molasses,  one  tea- 
spoon salt  and  let  it  cool;  meanwhile  dissolve  one  ounce  of  yeast 
in  two  tablespoons  water,  then  beat  thoroughly  into  the  corn  meal 
batter ;  mix  in  three  cups  of  rye  meal,  not  flour ;  if  very  coarse  sift 
out  some  of  the  bran  but  keep  three  cups  to  mix  with ;  put  into  an 
iron  or  steel  pan,  bake  in  a  sponge-cake  oven,  but  let  it  stay  in  two 
hours  at  least,  covering  closely  if  there  is  danger  of  browning.  The 
old  way  was  to  put  it  in  for  the  last  baking  of  the  brick  oven  and 
let  it  stand  all  night.  If  the  upper  crust  was  too  hard  it  was  evenly 
sliced  from  the  loaf,  well  browned  and  used  for  crust  coffee  or 
brewis,  either  of  which  needs  only  to  be  known  to  be  appreciated. 

"Boston  Brown  Bread"   Steamed 

Two  cups  rye  meal;  one  cup  corn  meal,  one-third  cup  molasses, 
one  teaspoon  salt,  one  teaspoon  soda  dissolved  in  two  tablespoons 
water,  one  pint  sour  milk,  steam  four  hours. 


SEATTLE    HOME    BUILDEB    AND    HOME    KEEPEB  137 

Graham  Bread  Steamed 

Three  cups  Graham,  one  teaspoon  salt,  one  rounding  teaspoon 
soda,  one-third  cup  molasses,  one  pint  sour  milk,  beat  well,  steam 
three  hours  in  one  tall  mold  or  two  tomato  cans  well  buttered ;  set 
in  oven  to  dry  fifteen  minutes. — Miss  Ellen  Munro,  Milwaukee,  Wis. 


PASTRY 

Puff  Paste 

One  pound  flour  (one  quart),  one  teaspoon  salt,  one-third  pound 
butter,  well  rubbed  together  till  like  meal.  If  your  hands  are  hot, 
chop  it  together  without  touching  it  with  the  hands.  Mix  stiff  as 
possible  with  ice  water  and  pat  out  on  the  board  to  about  one-third 
of  an  inch  thick;  lay  this  sheet  of  paste  on  ice  while  two  third- 
pounds  butter  are  washed  and  patted  out  to  as  thin  cakes  as  you 
can,  it  is  no  matter  if  they  are  broken  through  in  holes.  Set  these 
sheets  of  butter  on  ice  also.  Now  dust  the  board  and  rolling  pin 
slightly  with  flour,  place  the  sheets  of  paste  on  and  one  sheet  of  but- 
ter on  the  middle  of  the  paste ;  fold  the  paste  over  the  butter  in  such 
a  way  as  to  divide  the  paste  in  thirds,  then  turn  over  the  ends  letting 
them  meet  in  the  middle ;  the  paste  is  now  in  rectangular  shape,  and 
with  a  little  care  in  rolling  can  be  kept  so  through  all  the  subsequent 
folding  and  rolling.  Roll  out  to  one-quarter  inch  thick  and  fold  as 
before,  but  without  butter.  The  third  time  of  folding  enclose  the 
second  piece  of  butter,  and  continue  adding  it  at  every  alternate 
rolling  until  it  has  all  been  used ;  as  there  were  four  sheets  of  butter 
that  will  make  eight  times  folding  and  rolling  the  paste.  Finally 
give  one,  two  or  three  turns,  as  your  patience  hold  out;  lay  on  ice 
until  needed  for  use  ;*it  is  better  to  lie  for  several  hours  before  being 
baked.  If  the  paste  sticks  to  the  board  or  pin  lay  on  ice  until 
chilled  through,  scrape  the  board  clean,  polish  with  a  dry  cloth  and 
dust  with  fresh  flour  before  trying  again.  A  stone  slab  is  a  com- 
fort but  not  at  all  necessary.  Use  as  little  flour  in  rolling  as  possible, 
but  use  enough  to  keep  the  paste  dry.  Roll  with  a  light,  even,  long 
stroke  in  every  direction  but  never  work  the  rolling  pin  back  and 
forth,  as  that  kneads  the  paste  and  toughens  it,  besides  breaking  the 
bubbles  of  air.  The  number  of  layers  of  butter  and  paste  makes  it 
flaky,  but  every  bubble  of  air  that  is  folded  in  helps  it  to  rise  and 
puff  in  baking. 

Apple  Pie 

Five  good-sized  apples  pared  and  sliced  thin,  one-half  cup  sugar, 
pinch  of  salt,  a  little  nutmeg.  If  apples  are  not  sufficiently  sour  add 
juice  of  one-half  lemon.  Pastry :  One  cup  flour,  one  large  tablespoon 
lard,  one-fourth  teaspoon  baking  powder,  one-half  teaspoon  salt. 
Rub  above  ingredients  together;  moisten  with  cold  water  so  it  will 
roll.  Roll  thin  and  place  on  pie  tins. 

Mince  Meat 

Three  pounds  meat,  two  pounds  suet,  two  and  one-half  pounds 
sugar,  two  pounds  currants,  two  pounds  raisins,  one  pound  citron 
cut  fine,  six  pounds  apples,  two  lemons  (juice  only),  two  oranges 
(juice  and  rind),  two  nutmegs,  one  teaspoon  cinnamon,  one  teaspoon 
cloves,  10  cents  worth  of  blanched  almonds,  one-half  pint  rosewater, 
one  pint  brandy. 


138  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


A  sweet  young  bride  was  asked  to  bake 

A  pie  like  mother  used  to  make ; 
The  groom  survived — He  was  no  fool — 

He  urged  a  course  at  cooking  school 
Failure  and  tears — she  tried  so  hard! 

Joy  and  success  through  ''WILD  EOSE  LARD." 


SOLD  AT 


FRYE'S  MARKETS 

BEST  MEATS 

LOWEST  PRICES 


LOCATIONS 

AMERICAN  MEAT  CO 505  Third  Avenue 

BALLARD  MEAT  CO  5445  Ballard  Avenue 

OLYMPIC  MARKET  118  Pike  Street 

SEATTLE  MARKET  109  Occidental  Avenue 

WESTLAKE  MEAT  CO Westlake  and  Pine 

WESTERN  MEAT   CO 1100  Western  Avenue 

PURITY  AND  QUALITY 
LOOK  FOR  THE  U.  S.  PURPLE  STAMP 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER  139 

Mince  Pie 

Mrs.  Estella  E.  Fead,  of  223  South  Twenty-Nineth  Avenue, 
Omaha,  received  the  $100  set  of  silver  offered  by  the  New  York 
Journal  in  a  recent  contest  for  the  best  recipe  for  mince  pie. 
The  competition  was  open  to  the  entire  United  States.  The  recipe, 
which  is  sufficient  for  fifteen  pies,  is  as  follows: 

One  beef  tongue  weighing  three  pounds,  boiled  until  tender; 
two  and  one-half  pounds  beef  suet,  five  pounds  apples  chopped,  two 
and  one-half  pounds  raisins,  one  pound  sugar,  one  pint  seeded 
cherries,  one  pound  citron  shredded,  one  quart  brandy,  one  quart 
sherry  wine,  one  pint  shredded  quinces,  one  glass  quince  jelly,  one 
ounce  cinnamon,  one-half  ounce  nutmeg,  one-half  ounce  cloves,  one 
quarter  ounce  mace.  Chop  the  beef  and  suet  fine  removing  all 
strings  and  shreds ;  mix  and  let  stand  24  hours  before  using.  Before 
putting  on  upper  crust,  add  three  teaspoons  brandy  (best).  Crust: 
Three  cups  of  pastry  flour  sifted  six  times ;  saltspoon  of  salt,  large 
cup  of  butter;  cut  the  butter  into  the  flour  with  a  knife,  until 
thoroughly  mixed ;  add  one  cup  of  ice  cold  water  (also  mixing  with 
silver  knife  or  spoon).  Divide  into  two  parts,  using  one-half  for 
under  crust,  and  the  rest  for  upper.  Flour,  butter  and  water  should 
all  be  ice  cold.  Bake  20  to  30  minutes. 

Pie  Crust  With  Lard 

One  and  one-half  cups  flour,  one-half  teaspoon  salt,  one-half 
cup  lard,  cold  water.  Mix  salt  with  flour.  Reserve  one  and  one- 
fourth  tablespoons  of  lard,  work  remainder  into  flour,  using  tips 
of  fingers  or  a  paste  knife.  Moisten  to  a  dough  with  water.  Toss 
on  a  floured  board,  pat  and  roll  out.  Spread  with  one  tablespoon 
reserved  lard,  dredge  with  flour,  roll  up  like  a  jelly  roll,  pat  and 
roll  out,  and  again  roll  up.  Cut  from  the  end  of  the  roll  a  piece 
large  enough  to  line  a  pie  plate.  Pat  and  roll  out,  keeping  the 
paste  as  circular  in  form  as  possible.  "With  care  and  experience  there 
need  be  no  trimmings.  Worked-over  pastry  is  never  as  satisfactory. 
The  remaining  one-fourth  tablespoon  of  lard  is  used  to  dot  over 
upper  crust  of  pie  just  before  sending  to  oven;  this  gives  the  pie 
a  flaky  appearance.  Ice  water  has  a  sttnilar  effect.  If  milk  is 
brushed  over  the  pie  it  has  a  glazed  appearance.  This  quantity  of 
paste  will  make  one  pie  with  two  crusts  and  a  few  puffs,  or  two 
pies  with  one  crust  where  the  rim  is  built  up  and  fluted. 

Orange  Pie 

Line  a  pie  plate  with  paste,  bake  and  set  away  to  cool.  Then 
make  the  filling  as  follows :  Add  to  the  yolks  of  two  eggs,  the  juice 
of  one  lemon ;  mix  dry  one  heaping  tablespoon  flour  and  two-thirds 
cup  sugar ;  grate  the  pulp  of  two  large  oranges ;  beat  the  yolks  and 
lemon,  add  sugar  and  flour,  add  oranges  and  a  small  lump  of  butter. 
Cook  in  double  boiler  until  thick.  Fill  pie  shell  and  when  set 
cover  with  meringue  made  by  beating  the  whites  of  the  two  eggs  very 
stiff,  adding  two  tablespoons  of  sugar,  gradually  beating  until 
mixed.  A  rotary  egg-beater  is  the  best  to  use. 

Raisin  Pie  Without  Eggs 

Two  cups  raisins  (Sultana  or  Thompsons  preferred),  small 
stick  or  one-half  teaspoon  cinnamon,  one-half  tablespoon  butter, 
one-half  cup  sugar,  tablespoon  flour  and  pinch  salt.  Cover  raisins 


140 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


ROSES 

We  carry  a  large  stock  of  two  and  three  year  old  Rose  Plants  in 
pots,  which  can  be  planted  at  any  season  of  the  year. 

By  planting  early  in  the  fall  your  plants  will  bloom  better  the 
following  spring. 

PALMS,    FOR    HOME    ADORNMENT 

....No  collection  of  plants  is  complete  without  Palms.  Their  bold 
majestic,  yet  graceful,  foliage  lends  a  grandeur  and  magnificence 
that  cannot  be  obtained  by  any  other  class  of  plants,  and  no  decora- 
tion, whether  in  the  conservatory,  hall  or  sitting  room,  is  complete 
without  them. 

CUT  FLOWER  DEPARTMENT 

In  addition  to  our  large  trade  in  flowering  and  ornamental  plants 
we  do  an  extensive  business  in  cut  flowers.  We  grow  every  popular 
flower  of  the  day,  and  can  fill  orders  of  the  largest  size  on  short 
notice. 

FUNERAL  DESIGNS 

We  have  for  many  years  given  this  branch  of  our  business  special 
attention,  having  at  all  times  a  skilled  artist  devoting  his  time  to 
the  making  of  set  pieces.  Any  special  design  or  society  emblem 
can  be  made  by  us  on  short  notice. 

SEATTLE  FLORAL  CO. 

Store  and  Greenhouses  Fourth  Avenue  and  Denny  Way 
Phone  Main  2088. 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  141 

with  boiling  water,  add  cinnamon  and  cook  20  minutes.  Mix  sugar 
salt  and  flour,  and  sprinkle  one-half  on  lower  pie  crust ;  add  raisins 
and  other  half  of  sugar,  etc.  Add  few  dots  of  butter  and  upper 
crust,  and  bake. 

Raisin  Pie 

One  cup  chopped  raisins,  one  cup  chopped  apples,  juice  of 
two  lemons,  yolks  of  two  eggs,  one  cup  sugar.  Bake  between  two 
crusts. 

Osgood  Pie 

Four  eggs,  two  cups  sugar,  four  tablespoons  melted  butter,  three 
large  spoons  vinegar,  one  cup  chopped  raisins,  one  teaspoon  each  of 
cloves,  cinnamon  and  allspice.  Put  all  in  crust  and  bake  till  it 
thickens. 

PUDDINGS 

"Fair  fa'  yer  honest,  sonsie  face 

Great  chieftain  o'  the  puddin'  race, 
Aboon  them  a'  ye  tak'  yer  place ; 

Weel  are  ye  worthy  o'  a  grace, 
As  lang's  my  airm." 

English  Plum  Pudding 

One  pound  beef  suet,  one  pound  bread  crumbs,  one  cup  flour, 
one-half  pound  dried  currants,  one-half  pound  candied  peel  (orange, 
lemon,  citron),  two  teaspoons  salt;  two  cups  brown  sugar,  one  pound 
large  raisins;  one  pound  Sultana  raisins,  one-half  teaspoon  cinna- 
mon, one-half  small  nutmeg,  one-half  teaspoon  cloves,  grated  rind 
of  two  lemons,  grated  rind  of  one  orange,  half  pound  almonds 
blanched  and  chopped,  eight  eggs,  one  cup  milk.  Chop  fine,  crumble 
bread  and  mix  with  flour.  Add  fruit  and  spices,  salt  and  sugar; 
shred  the  candied  peel.  Beat  eggs  and  mix  with  milk.  Mix  all 
together  and  let  stand  over  night  before  cooking.  Put  in  two 
greased  molds  and  fill  within  one  inch  of  top;  cover  with  greased 
paper  and  steam  about  five  hours  if  in  two,  but  longer  if  in  one 
mold.  This  makes  two  very  large,  rich  puddings. 

Banana  Pudding 

Line  a  dish  with  lady  fingers  and  macaroons  and  fill  the  re- 
maining space  with  alternate  layers  of  cakes  and  bananas.  Over  the 
top  pour  whipped  cream  sweetened  with  powdered  sugar  and  half 
a  teaspoon  of  vanilla  extract.  Let  it  stand  for  an  hour. 

Christmas  Pudding 

One  and  one-half  pounds  bread  pudding,  one  and  one-half 
pounds  suet,  one  and  one-half  pounds  sugar,  two  pounds  currants, 
two  pounds  raisins,  six  eggs,  a  little  candied  peel,  almond  flavoring  to 
taste,  a  little  milk  and  brandy.  Boil  six  hours. 

Poor  Man's  Plum  Pudding 

One  and  one-fourth  cups  suet,  one-half  cup  molasses,  one  cup 
milk,  three-fourths  cup  raisins,  three-fourths  cup  currants,  one- 
half  cup  citron,  two  cups  flour,  one-half  teaspoon  salt,  one-fourth 
teaspoon  soda,  two  teaspoons  cinnamon,  one  teaspoon  nutmeg.  Boil 
two  hours. 


142  SEATTLE    HOME    BUII.PEB   AND   HOME    SEEKER 

Telegraph  Pudding  (Delicious) 

Boil  three  hours  in  a  covered  pudding  tin  set  in  covered  kettle. 
Fill  tin  two-thirds  to  allow  for  rising.  One  cup  beef  suet  chopped 
fine,  one  cup  N.  0.  molasses,  one  cup  sweet  milk,  one  cup  raisins, 
three  cups  flour,  one  teaspoon  salt,  one  teaspoon  soda.  Sauce :  Ten 
tablespoons  sugar,  five  tablespoons  butter,  twenty  tablespoons  water. 
Boil  these  together,  use  flour  or  corn  starch  to  thicken;  flavor  to 
taste. 

Soft  Ginger  Bread  Pudding 

One  cup  butter,  one  cup  molasses,  one  cup  sour  milk;  mix 
together  and  let  get  warm.  One  cup  brown  sugar,  two  and  one- 
half  cups  flour,  one  teaspoon  cinnamon,  three  teaspoons  ginger,  two 
teaspoons  soda,  four  eggs. 

Quick  Sauce 

Cream  together  one  large  cup  butter  and  one  cup  sugar;  one 
tablespoon  cornstarch.  Pour  on  boiling  water  until  thick  as  cream ; 
stir  while  pouring  water.  Flavor  to  taste. 

English  Plum  Pudding 

(Given  to  Mrs.  Pope  by  Rev.  John  C.  Choules,  a  Baptist  Minister.) 
One  pound  each  of  raisins,  currants,  suet,  one-fourth  pound 
citron,  one  and  one-half  pounds  flour,  one  pint  molasses,  four  eggs, 
one  tablespoon  cloves,  one  tablespoon  cinnamon,  one  cup  milk,  a  little 
salt.  Steam  eight  hours. 

Tea 

One  teaspoonful  makes  1  large  cup.  Four  teaspoonfuls  makes  a 
quart  of  tea.  One  heaping  cupful  is  14  teaspoonfuls  and  makes  1 
gallon  of  tea  if  mixed  tea  is  used  and  allowed  some  time  to  draw. 

Two  heaping  cupfuls  of  tea  is  a  quarter  of  a  pound  and  makes 
2  gallons,  or  the  same  number  of  cups  as  a  pound  of  coffee,  about  30 
as  cups  are  filled. 

There  are  many  who  claim  to  make  2%  gallons  of  coffee 
from  a  pound,  and  these  same  people  will  increase  the  quantity  of 
tea  to  the  pound  but  it  must  be  to  the  disadvantage  of  the  quality  of 
the  articles.  It  is  probable  that  where  a  business  is  successful  in 
spite  of  a  poor  quality  of  tea  and  coffee  served,  it  would  be  still 
more  successful  were  the  quality  better. 

When  the  tea  becomes  so  that  it  looks  like  coffee  in  the  cups, 
yet  has  neither  strength  nor  fragrance  (and  of  course  is  unfit  to 
drink)  it  may  be  partly  due  to  the  use  of  black  tea,  but  it  is  the 
certain  result  of  allowing  the  tea  to  stand  and  boil  too  long  no  mat- 
ter what  kind  of  tea  has  been  provided. 

The  best  way  to  make  tea  for  larger  quantity  than  can  be  sup- 
plied from  the  family  tea-pot  is  to  put  the  measured  amount  re- 
quired into  a  box  made  like  a  quart  measure,  of  perforated  tin, 
having  a  lid  to  fasten  on,  and  drop  it  into  an  urn  of  boiling  water 
containing  the  correct  amount,  and  then  stop  the  boiling  and  allow 
%  hour  for  the  tea  to  draw.  The  box  must  be  large  enough  to  allow 
the  tea  to  swell  and  the  water  to  circulate  through  it.  Before  all 
the  tea  is  drawn  off  add  more  boiling  water — a  fourth  as  much  as 
was  used  at  the  first — for  the  second  drawing.  On  an  average  each 
person  takes  2  teaspoonfuls  of  sugar  to  each  cup  of  tea — that  is  1 
ounce. 

Cost  of  material : — 4  ounces  tea  20c,  sugar  20c,  cream  30c ;  70c — 
35  cups  tea  for  70c,  2c  a  cup. 


A  King's  Breakfast  for  You! 

Clow's  Waffles 


CLOW  MILLING  CO. 


SELF-RISING 


A  $1.25 


A25c 

SpecialOffer 


$1.5O  value 
for 


OO 

Waffle  Iron 


$1. 


Waffle  Flour 


25c  pkg.  Clow's  Waffle  Flour  )      Both 

$1.25  Clow  (Griswold)  Waffle  Iron     }        for 

Your  Grocer  has  It 


CLOW  MILLING  CO. 

SEATTLE 


SEATTLE    HOME    BUILDEB    AND    HOME    KEEPER  143 

How  to  Prepare  a  New  Waffle  Iron 

Do  not  wash,  as  water  should  never  touch  a  waffle  iron,  but 
carefully  remove  all  sand  and  grit  with  a  stiff  brush  and  wipe  with 
a  dry  cloth.  Place  over  fire  and  apply  a  liberal  coat  of  grease,  allow- 
ing the  iron  to  become  quite  hot.  The  hot  grease  will  soon  blacken 
the  entire  surface  of  the  iron.  Turn  over  and  repeat  on  the  other 
half.  (Be  sure  that  both  inside  surfaces  are  evenly  coated ;  the 
blacker  the  surface  the  less  liable  the  waffles  are  to  stick.)  Now 
remove  the  iron  from  the  blaze  and  permit  to  stand  until  it  is  just 
warm.  Grease  again  and  place  over  the  fire  once  more.  (Use  small 
brush  to  apply  the  grease.  Use  grease  sparingly  as  too  much  grease 
causes  the  waffle  to  look  speckled.)  Turn  once  so  that  both  sides  will 
warm  up  as  evenly  as  possible.  As  soon  as  the  side  next  the  fire  be- 
•rins  to  smoke  turn  and  allow  the  other  side  to  heat  until  it  too  smokes 
Now  pour  on  the  batter — on  the  side  heated  last ;  close  the  iron  and 
turn  immediately.  Let  stand  for  a  minute  or  so,  then  turn  and  al- 
low to  stand  for  about  half  a  minute,  according  to  the  heat  of  the 
iron. 

After  the  waffie  is  baked,  trim  the  edges  of  the  iron  of  any 
particles  of  batter  that  may  have  run  out  of  the  iron.  Then  turn 
the  gas  down  to  avoid  burning  the  waffle  while  removing  it.  To  re- 
move waffle  properly,  hold  down  lower  half  of  iron  with  one  hand 
and,  with  the  other  hand,  open  iron  with  a  quick  jerk — this  will 
always  release  one  side  and  the  waffle  will  not  be  torn  into  halves. 

The  exact  time  for  baking  must  be  determined  by  experiment- 
ing. Naturally  a  waffle  will  bake  more  quickly  over  a  high  blaze 
than  a  low  one.  After  a  few  attempts  one  soon  learns  just  how  hot 
to  have  the  iron  and  how  long  to  bake  each  side  in  order  to  produce 
a  perfectly  browned  and  crisp  dainty  which  is  rapidly  growing  in 
popularity  as  a  breakfast  dish  and  also  a  toothsome  dessert. 

NOTE: — If  the  waffle  sticks  on  one  side,  run  a  knife  around 
the  edge  of  the  wafflle.  Be  careful  to  grease  carefully  around  the 
edges  each  time  as  well  as  the  center.  Don't  pour  the  batter  on  a  cold 
iron.  A  pitcher  is  best  for  pouring  the  batter.  A  thin  batter  gives 
better  results.  A  low  frame  waffle  iron  requires  less  gas,  bakes  in 
one  half  the  time  and  gives  a  crisper  and  more  delicious  tasting 
waffle. 

Chocolate 

Common  unsweetened  chocolate  is  to  be  used  as  the  sweet 
chocolate  being  y2  sugar  is  not  strong. 

One  ounce  common  chocolate  makes  4  cups. 

One  heaping  cupful  of  grated  common  chocolate  is  3  ounces  (7 
tablespoonfuls)  and  makes  3  quarts. 

One  heaping  tablespoonful  of  grated  common  chocolate  makes 
2  cups  as  cups  are  filled. 

Chocolate  must  be  cold  to  grate ;  it  melts  and  runs  when  heated. 

The  ounces  are  marked  on  the  cakes. 

To  make  chocolate  take:  3  cups  milk,  1  cup  water,  2  heaping 
tablespoons  grated  chocolate. 

Boil  the  milk  and  water  in  a  saucepan,  drop  in  the  chocolate 
and  beat  with  wire  egg-whisk  until  the  chocolate  is  all  dissolved  and 
it  boils.  It  should  be  made  to  order  whenever  practicable  the  milk 
and  water  being  kept  ready  boiling,  but  if  made  beforehand  should 
be  kept  in  a  sink  of  the  steam  chest  or  double  kettle  and  not  allowed 
to  boil  again. 

Cost  of  material  by  gallon: — 4  ounces  chocolate  lOc,  3  quarts 

-PIO 


144  SEATTLE    HOME    BUILDEK,   AND   HOME    KEEPER 

Corona  Blend 
COFFEE 

Is  composed  of  six  different 
kinds  of  coffee  grown  on  the 
finest  of  the  world's  planta- 
tions. Delivered  to  your 
home,  three  pounds  for  one 
dollar.  We  furnish  pot  sacks 
to  our  customers. 


Commercial  Importing  Co, 

Telephone  Main  1061 

SEATTLE 


SEATTLE    HOME    BUILDEB    AND    HOME    KEEPER  145 


milk  21,  sugar  lOc;  41c  for  18  cups,  2^c  a  cup.    Single  cups  cost 

Coffee 

More  coffee  is  consumed  in  this  country  than  any  other  under 
the  sun  ;  its  value  is  understood,  its  power  as  a  stimulant  to  bodily 
and  mental  activity  is  appreciated  and  no  other  article  of  general 
consumption  can  be  named  of  which  the  public  are  so  careful  to 
guard  against  adulteration  as  this.  Packages  of  ready-ground 
articles  are  generally  shunned.  The  merchant  must  keep  the  sacks 
of  coffee,  ready  browned  but  of  different  grades,  in  sight  and  a  mill 
for  it  to  be  ground  in  before  the  buyer's  eyes.  These  straightfor- 
ward methods  are  the  out  growth  of  more  than  mere  personal 
solicitude  or  protection  against  the  small  frauds  of  imitation  or 
substitution  which  in  the  cases  of  innumerable  other  articles  are 
submitted  to  with  careless  indifference.  They  result  from  the  feel- 
ing that  the  active  business  of  the  community  cannot  be  carried  on 
in  the  fast  way  to  which  the  New  World  cities  have  become  habitu- 
ated without  the  stimulating  aid  of  good  coffee,  that  is  to  say  of 
genuine  coffee.  For  the  potency  of  the  berry  to  refresh  and  impel 
to  new  exertion  is  not  to  any  considerable  degree  dependent  upon 
the  method  of  preparing  it  for  the  table.  Coffee  causes  wakefulness 
when  eaten  raw  or  drawn  by  long  steeping  in  cold  water  ;  its  effects 
are  rather  deadened  than  increased  when  it  is  made  into  the  pleasant 
breakfast  beverage  with  cream  and  sugar.  Its  energy  is  most 
expansive  in  the  out  door  camp  where,  boiled  in  a  camp  kettle,  it  is 
drunk  by  the  pint  or  quart  without  milk  and  drowsy  hunters  or 
travelers  spring  up  and  start  off  singing.  Some  drink  coffee  for  the 
sake  of  the  coffee  ;  some,  Rip  Van  Winkle  's,  for  the  cream  and  sugar, 
but  the  latter,  if  not  already  past  work  when  they  begin,  come  over 
at  last  to  the  ranks  of  the  vast  multitude. 

The  stimulus  afforded  by  the  coffee  berry  having  become  an  ab- 
solute necessity  it  is  only  a  question  as  to  whether  the  coffee  made  is 
to  be  of  such  a  sort  that  it  must  be  gulped  down  like  a  medicine  and 
a  scond  draught  avoided  if  possible,  or  sipped  with  the  utmost  en- 
joyment of  both  its  flavor  and  fragrance.  This  is  a  matter  that 
rests  mostly  with  the  maker  who  in  turn,  is  dependent  for  success 
upon  the  vessel  that  keeps  it  for  him  after  it  is  made,  for  an  im- 
proper urn  will  spoil  the  best  coffee  ever  concocted  in  the  course 
of  an  hour  or  two.  Regardless  of  he  grade  used  in  making.  When 
a  good  way  of  keeping  the  coffee  so  that  it  will  not  change  to  ink 
between  one  meal  and  the  next  has  been  adopted  it  will  become 
worth  while  to  lay  stress  upon  the  selection  of  the  best  kinds.  Good 
Rio  coffee  is  the  most  serviceable,  the  cheapest  and  in  nine  cases 
out  of  ten  is  good  enough  if  well  made,  but  those  who  can  distinguish 
between  the  flavors  will  prefer  Java,  and  a  mixture  of  Java  and 
Rio  is  generally  satisfactory.  The  fancy  kinds  such  as  Mocha, 
African,  or  whatever  new  names  may  be  given  are  generally  peculiar 
only  in  being  the  product  of  young  trees  which  after  a  while  bear 
the  same  old  sort  of  coffee  as  other  plantations.  It  is  said  that  there 
is  no  more  of  what  used  to  be  known  as  Mocha  coffee  ;  nothing  re- 
mains but  the  name. 

To  Make  Coffee—  Family 

One  heaping  cup  ground  coffee  —  4  ounces 

8  cups  water. 

Most  people  who  do  cooking  for  profit  cannot  afford  to  make 


146  SEATTLE    HOME    BUILDER    AND    HOME    KEEFEB 

coffee  without  boiling  as  the  full  strength  is  not  extracted  until  the 
boiling  is  reached  and  to  make  it  otherwise  more  coffee  is  required 
or  less  water.  However,  it  must  not  keep  on  boiling  after  the  first 
heat. 

Have  the  coffee  ground  coarse  like  oatmeal,  put  it  on  in  cold 
water  and  let  come  to  a  boil,  then  immediately  remove  it  to  the 
stove  hearth  or  some  place  to  keep  hot  without  boiling  and  a  few 
minutes  before  it  is  to  be  poured  off  add  one-half  cup  cold  water. 
Coffee  made  this  way  half  an  hour  before  the  meal  will  pour  off  quite 
clear  without  anything  added  to  clarify  it. 

French   Coffee 

Put  a  large  cup  of  coarsely  ground  coffee  shaken  in  and  heaped 
up  (4  ounces)  into  the  perforated  top  of  a  coffee  pot  and  pour  over 
it  6  cups  of  boiling  water.  Keep  the  pot  at  boiling  heat  without 
actual  boiling.  When  the  water  has  run  through,  pour  it  off  into 
another  vessel  and  pour  it  through  again  and  then  once  or  twice 
more.  Whatever  sediment  may  have  passed  through  in  spite  of  the 
repeated  filtering  through  the  coarse  coffee  will  remain  at  the  bot- 
tom if  never  disturbed  by  boiling  and  the  coffee  will  pour  off  clear 
and  strong.  But  very  bad  coffee  is  often  made  by  careless  people 
by  this  method. 

Cost  of  coffee  with  cream  and  sugar : — with  coffee  at  20c  pound, 
using  1/2  ounce  (one  tablespoon)  to  each  cup,  and  2  teaspoons  (one 
ounce)  of  sugar  and  2  tablespoons  cream  to  each  cup,  and  cream  90c 
a  gallon;  coffee  5e,  cream  6c,  sugar  5c,  total  16c  for  8  cups  or  2c  a 
cup  for  material. 

SOME  USEFUL  CULINARY  HINTS 

To  extract  juice  from  onion,  cut  a  slice  from  root  end  of  onion, 
draw  back  the  skin,  and  press  on  a  course  grater,  working  with  a 

rotary  motion. 

*  #     * 

If  the  skin  of  roast  pork  is  well  rubbed  with  olive  oil  before 

putting  it  into  the  oven  it  makes  the  skin  much  more  crisp. 

*  #     * 

A  small  stiff  brush,  such  as  is  used  in  mucilage  bottles,  is  just 
the  thing  to  remove  caked  salt  from  shakers  or  to  keep  the  lids  of 
pepper  shakers  clear. 

*  *     # 

A  little  flour  spread  over  the  top  of  cakes  before  they  are  iced 

will  prevent  the  icing  from  running. 

*  *     * 

Lemon  juice  added  to  fruit  juices  that  do  not  jell  readily,  such 
as  cherry,  strawberry,  etc.,  will  cause  them  to  jell. 

*  *     # 

In  cooking  a  tough  fowl  or  meat  one  tablespoon  of  vinegar  in 
the  water  will  save  nearly  two  hours'  boiling. 

*  *     * 

The  fat  removed  from  the  soup  kettle  makes  the  best  kind  of 
drippings  for  kitchen  use. 

*  *     * 

A  Good  Recipe  for  Everyday  Use 

Take  a  gill  of  Forbearance,  a  pint  of  Submission,  twelve  ounces 
of  Patience,  a  handful  of  Grace.  Mix  well  with  the  Milk  of  Human 
Kindness  and  serve  with  a  Radiant  Smile. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER  147 

MISCELLANEOUS 

A  Soothing  Lotion 

When  one  is  subject  to  intense  itching  it  can  often  be  allayed 
with  a  solution  of  carbolic  acid.  Sometimes  this  is  effective  with 
only  the  acid  and  water  in  the  proportion  of  10  drops  of  the  acid 
to  a  basin  of  water.  Bathe  the  afflicted  parts  freely.  An  excellent 
carbolic  mixture  that  can  be  bottled  and  used  for  solutions  is  made 
with  one  ounce  of  carbolic  acid,  two  ounces  of  glycerine,  five  ounces 
of  water.  Mix  thoroughly  and  bottle,  marking  plainly.  "Poison." 
When  needed  to  soothe  itching  put  a  tablespoon  of  this  mixture  in  a 
pint  of  hot  water  and  bathe  freely.  This  lotion  has  been  found 
soothing  in  bad  cases  of  shingles. 

A  Soothing  Drink 

When  one  has  a  bad  throat  a  soothing  drink  can  be  made  by 
bringing  a  pint  of  barley  water  to  a  boil,  then  add  one  ounce  of  the 
best  gum  arabic  and  stir  until  dissolved.  Strain  and  sweeten  or  not 
as  desired.  Take  but  a  little  at  a  time.  It  will  stop  a  rasping  cough. 

For  Sensitive  Feet 

,  With  the  approach  of  spring,  feet  that  are  inclined  to  be  sensi- 
tive are  apt  to  prove  painful.  This  condition  can  be  overcome  by 
active  means,  but  if  neglected  will  make  life  a  burden.  Bathe  the 
feet  night  and  morning  in  cold  water.  If  cologne  is  added  relief 
will  be  quicker. 

Rubbing  the  feet  with  lemon  before  retiring  is  restful  and  if 
one  has  an  inflamed  corn  it  can  be  cured  by  tying  it  up  in  a  section 
of  lemon  for  several  nights,  then  soak  in  hot  water  and  it  can  be 
lifted  out  with  the  points  of  scissors. 

A  good  astringent  lotion  will  harden  the  feet  and  make  them 
less  sensitive.  One  that  has  proved  successful  is  made  from  six 
tablespoons  of  alum,  two  tablespoons  of  tannin,  a  half-pint  of  rose- 
water  and  a  pint  of  vinegar.  Mix  thoroughly,  strain  and  bottle 
tightly.  Apply  a  little  to  the  feet  after  bathing  night  and  morning. 

It  is  well  to  have  one  large,  soft  pair  of  shoes  which  can  be 
worn  for  a  short  time  in  the  spring  when  the  feet  are  usually 
sensitive.  Neither  calfskin  nor  patent  leather  can  be  worn  by  women 
whose  feet  trouble  them. 

If  the  feet  swell  excessively  in  the  springtime  and  the  trouble 
will  not  yield  to  ordinary  remedies,  consult  a  physician.  This  con- 
dition often  denotes  serious  derangement  of  the  kidneys. 

Treating  a  Bruise 

When  one  has  pounded  a  finger  or  otherwise  bruised  oneself, 
try  the  effect  of  water  as  hot  as  it  can  be  endured.  Hold  hand  or 
foot  in  water,  supply  hot  cloths  or  baths  freely  for  other  bruises. 
A  little  turpentine  added  to  the  water  increases  its  beneficial  effect. 
Painting  with  pure  turpentine  is  also  excellent. 

Gatherings  and  run-arounds  can  often  be  backed  by  this  hot 
water  treatment. 

When  nothing  better  is  at  hand,  try  bandages  wrung  out  of  the 
strongest  possible  solution  of  salt  and  water  for  sprains  and  bruises. 

For  Coughs  and  Colds 

Take  one  pound  of  brown  rock  candy,  one  pint  of  best  whiskey, 
one  ounce  of  glycerine,  the  juice  of  one  lemon.  Put  all  in  one  quart 


148  SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 

glass  preserve  jar.  Set  in  a  pot  of  cold  water  and  let  it  come 
to  a  boil.  Let  it  remain  on  stove  until  the  contents  become  a  thick 
syrup,  then  remove,  strain  and  bottle. 

Instead  of  Cod  Liver  Oil 

The  anemic  person  or  one  who  fears  tuberculosis  will  rejoice  to 
know  that  many  eminent  doctors  say  pure,  fresh  cream  can  give 
points  to  cod  liver  oil  or  its  compounds  in  building  up  the  system 
and  helping  to  ward  off  disease. 

A  Good  Cold  Cure 

A  trained  nurse  says  she  finds  a  remedy  almost  infallible  for  a 
cold  when  taken  soon  enough  is  a  half  teaspoon  of  bicarbonate  of 
soda,  a  half  teaspoon  of  aromatic  spirits  of  ammonia  and  a  half 
cup  of  boiling  water.  Take  this  when  the  first  creepy  sensations 
are  felt — if  possible,  just  before  going  to  bed — and  by  the  next 
morning  the  cold  has  disappeared. 

After  Eating  Onions 

Rinsing  the  mouth  and  gargling  the  throat  with  witch  hazel 
after  eating  onions  will  destroy  every  trace  of  odor.  The  odor  from 
boiled  onions  is  not  nearly  so  bad  as  that  from  green  onions. 


FIRST  AID 

What  to  do  till  the  Doctor  Comes 

Antiseptic  Treatment.  Any  person  who  gives  first  aid  to  the 
wounded  should  take  every  precaution  possible  by  thoroughly 
cleansing  his  hands  and  nails.  He  should  then  cleanse  the  wounds 
with  some  antiseptic.  The  simplest  and  most  easily  procured 
in  salt  and  water.  Put  a  handful  of  salt  in  a  quart  of  water  and 
use  freely.  After  the  wound  is  cleansed,  it  must  then  be  protected 
from  new  germs  by  some  covering  made  germ-free  by  baking,  boiling 
or  even  ironing  with  a  hot  flatiron.  After  the  salt  solution  has  been 
carefully  used,  apply  strips  of  muslin  or  gauze  soaked  in  warm  water 
which  has  been  boiled.  This  will  leave  the  wound  in  good  condition. 

Important.  Never  try  to  give  anyone  who  is  unconscious  any- 
thing to  drink  as  it  may  choke  him. 

Fainting — Lay  flat  on  back  with  head  lower  than  body.  Loosen 
clothing.  Give  plenty  of  fresh  air.  Keep  body  warm.  Bathe  face 
and  hands  with  cold  water.  When  consciousness  returns,  give  warm 
drinks  or  a  little  stimulant. 

Electricity — Release  from  current — not  touching  body  or  wire 
with  hand  metal  or  a  wet  stick.  Handle  body  by  its  clothing — 
with  rubber  gloves  and  shoes  if  possible ;  if  not,  cover  hands  with  dry 
woolen  cloth  and  stand  on  dry  boards.  Then  induce  artificial  respir- 
ation as  in  case  of  drowning.  Rub  limbs  and  massage  body. 

Suffocation  by  Gas — Remove  victim  into  the  air.  Perform  arti- 
ficial respiration  as  in  case  of  drowning.  Send  for  physician  im- 
mediately. As  oxygen  is  absolutely  necessary  try  to  get  patient  to 
hospital  without  delay. 

Suffocation  by  Smoke — Take  victim  into  the  air.  Perform  arti- 
ficial respiration  as  in  case  of  drowning.  Give  alcoholic  stimulants. 

Shock — Accidents,  all  severe  injuries  or  fright  may  cause  what 
is  known  as  "shock."  Keep  head  low.  Wrap  in  hot,  dry  blankets. 
Apply  hot  water  bottles  or  hot  plates  to  abdomen  and  extremities. 
Apply  no  heat  to  head.  If  necessary  give  stimulants,  non-alcoholic 
preferred.  Perform  artificial  respiration  if  breathing  has  stopped. 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  149 

Fire  in  One's  Clothing — Don't  run  especially  not  downstairs 
or  out-of-doors.  Roll  on  carpet,  or  wrap  in  woolen  rug  or  blanket. 
Keep  the  head  down,  so  as  not  to  inhale  flame. 

Fire  from  Kerosene — Don't  use  water,  it  will  spread  the  flames. 
Dirt,  sand,  or  flour  is  the  best  extinguisher,  or  smother  with  woolen 
rug,  table-cloth  or  carpet. 

Burns  and  Scalds — Cover  with  cooking  soda  and  lay  wet  cloths 
over  it.  Whites  of  eggs  and  olive  oil.  Olive  oil  or  linseed  oil,  plain, 
or  mixed  with  chalk  or  whiting.  Sweet  or  olive  oil  and  lime-water. 

Drowning — 1.  Loosen,  clothing,  if  any.  2.  Empty  lungs  of  water 
by  laying  body  on  its  stomach  and  lifting  it  up  by  the  middle  so  that 
the  head  hangs  down,  jerk  the  body  a  few  times.  3.  Pull  tongue  for- 
ward, using  handkerchief,  or  pin  wth  string,  if  necessary.  4.  Imitate 
motion  of  respiration  by  alternately  compressing  and  expanding  the 
lower  ribs,  about  twenty  times  a  minute.  Alternately  raising  and 
lowering  the  arms  from  the  sides  up  above  the  head  will  stimulate 
the  action  of  the  lungs.  Let  it  be  done  gently  but  persisently.  5. 
Apply  warmth  and  friction  to  extremities.  6.  By  holding  tongue  for- 
ward, closing  the  nostrils,  and  pressing  the  '"Adam's  Apple"  back 
((so  as  to  close  entrance  to  stomach),  direct  inflation  may  be  tried. 
Take  a  deep  breath  and  breathe  it  forcibly  into  the  mouth  of  patient, 
compress  the  chest  to  expel  the  air,  and  repeat  the  operation.  7. 
DON'T  GIVE  UP!  People  have  been  saved  after  hours  of  patient 
vigorous  effort.  8.  When  breathing  begins,  get  patient  into  a  warm 
bed,  give  warm  drinks,  or  spirits  in  teaspoonfuls,  fresh  air,  and 
quiet. 

Cinders  in  the  Eye — Roll  soft  paper  up  like  a  lamplighter,  and 
wet  the  tip  to  remove,  or  use  a  medicine  dropper  to  draw  it  out.  Rub 
the  other  eye. 

If  Choked — Get  down  on  all  fours  and  cough. 

If  any  Artery  is  Cut — Compress  it  above  the  wound.  Blood 
from  an  artery  is  red,  that  from  the  veins  dark. 

ANTIDOTES  FOR  POISONS 

First — Send  for  a  Physician. 

Second — Induce  vomiting,  by  tickling  throat  with  feather  or 

finger,  drinking  hot  water  or  strong  Mustard  and  water.    Swallow 
Sweet  Oil  or  whites  of  Eggs. 

Acids  are"  antidotes  for  Alkalies,  and  vice  versa. 


SPECIAL  POISONS  AND  ANTIDOTES 

Acids. — Muriatic,  Oxalic,  Acetic,  Sulphuric  (Oil  of  Vitriol). 
Nitric  (Aqua  Fortis) — Soap  Suds,  Magnesia,  Lime  water. 

Prussic  Acid — Ammonia  in  water.  Dash  water  in  face. 

Carbolic  Acid — Flour  and  water,  mucilaginous  drinks. 

Alkalies — Potash,  Lye,  Hartshorn,  Ammonia — Vinegar  or  lem- 
on juice  in  water. 

Arsenic,  Rat  Poison,  Paris  Green — Milk,  raw  Eggs,  Sweet  Oil, 
Lime-water,  Flour  and  water. 

Bug  Poison,  Lead,  Saltpetre,  Corrosive  Sublimate,  Sugar  of 
Lead,  Blue  Vitriol — Whites  of  Eggs,  or  Milk  in  large  doses. 

Chloroform,  Chloral,  Ether — Dash  cold  water  on  head  and  chest. 
Artificial  respiration.  Pieces  of  ice  in  rectum. 

Carbonate  of  Soda,  Copperas,  Cobalt — Soap-suds  and  mucila- 
ginous drinks. 


150 


SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


Family  Drug  Store 


You  will  do  well  to  make  this  beautiful,  mod- 
ern and  complete  pharmacy  YOUR  family 
drug  store.  With  our  admirable  location, 
well-trained  staff  and  immense  stock  of  pure 
drugs  and  sundries,  you  will  find  trading  here 
a  pleasure  and  a  satisfaction. 


Bring  your  prescriptions  here.  Accuracy  is 
our  watchword.  We  double-check  all  pre- 
scriptions, and  use  only  the  purest,  freshest 
drugs. 

Have  you  seen  our  enlarged  quarters? 
We  have  now  the  largest  drug  store  on 
the  coast. 


L.  F.  SWIFT 

Seccond  at  PiKe 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPEB  151 

Iodine,  Antimony,  Tartar  Emetic — Starch  and  water.    Astrin- 
gent infusion.    Strong  tea. 
Mercury  and  its  Salts — White  of  Eggs,  Milk,  Mucilages. 

Nitrate  of  Silver,  Lunar  Caustic — Salt  and  water. 

Strychnine,  Tinct.  of  Nux  Vomica — Mustard  and  water,  Sul- 
phate of  Zinc,  Absolute  quiet.    Plug  the  ears. 


USEFUL  HOUSEHOLD  INFORMATION 

To  clean  black  silk — Brush  and  wipe  it  thoroughly,  lay  on  table 
with  the  side  intended  to  show,  up ;  sponge  with  hot  coffee  strained 
through  muslin ;  when  partly  dry,  iron. 

To  remove  stains  of  grease  from  oil  paint. — Use  bisulphide  of 
carbon,  spirits  of  turpentine,  or  if  dry  and  old,  use  chloroform. 
These  and  tar  spots  can  be  softened  with  olive  oil  and  lard. 

Rust  from  steel — Take  half  ounce  emery  powder  mixed  with  one 
ounce  of  soap  and  rub  well. 

Fruit  spots  from  cottons — Apply  cold  soap,  then  touch  the  spot 
with  a  hair  pencil  or  feather  dipped  in  chlorate  of  soda,  then  dip 
immediately  in  cold  water. 

Grease  spots  from  silk — Take  a  lump  of  magnesia,  rub  it  wet  on 
the  spot,  let  it  dry,  then  brush  the  powder  off. 

Iron  rust  may  be  removed  from  white  goods  by  sour  milk. 

Scorch  stains  from  white  linen — Lay  in  bright  sun. 

Mildew — Moisten  the  spot  with  clean  water;  rub  on  a  thick 
coating  of  castile  soap  mixed  with  chalk  scrapings ;  rub  with  end  of 
fingers,  then  wash  off. 

Oil  marks  on  wall  paper — Apply  paste  of  cold  water  and  pipe 
clay,  leave  it  on  all  night,  brush  off  in  the  morning. 

Paint  spots  from  clothing — Saturate  with  equal  parts  turpentine 
and  spirits  of  ammonia. 

To  cleanse  house  paper — Rub  with  a  flannel  cloth  dipped  in 
oatmeal. 

Black  cloth — Mix  one  part  of  spirits  of  ammonia  with  three  parts 
warm  water,  rub  with  sponge  or  dark  cloth,  clean  with  water,  rub 
with  the  nap. 

Furniture,  for  finger  marks — Rub  with  cheese  cloth  and  some 
good  cleaning  polish. 

Zinc — Rub  with  a  piece  of  cotton  cloth  dipped  in  kerosene,  after- 
wards with  a  dry  cloth. 

Hands  from  vegetable  stains — Rub  with  a  slice  of  raw  potato. 

Window  glass — Paint  can  be  removed  by  a  strong  solution  of 
soda. 

To  clean  tinware — Common  soda  applied  with  a  moistened 
newspaper  and  polished  with  dry  piece  will  make  it  look  like  new. 

Starch — made  with  soapy  water  gives  a  better  gloss  to  linen  and 
prevents  sticking  of  irons. 

Rub  the  edges  of  doors  and  windows  that  are  inclined  to  stick 
with  common  kitchen  soap  and  you  will  save  many  a  carpenter's 
bill.  

HARDWOOD  FLOORS 

Have  you  ever  noticed  how,  upon  entering  a  room  that  you  have 
never  been  in  before,  you  instinctively  glance  at  the  floor?  This 
may  be  due  to  a  hereditary  instinct  handed  down  from  the  time 
when  our  primitive  ancestors,  threading  their  way  through  jungles 


153 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER 


Two 

"Home  Beautiful 
Blessings 

(1)  "Kleanit"  Polish. 

(2)  "Kleanit"  Polish  Mop. 

Dry  dusting  is  unsanitary,  unclean,  un- 
healthy. Add  a  few  drops  of  "Kleanit" 
polish  to  a  dampened  dust-cloth  and  you  will 
never  dust  with  a  dry  cloth  again.  Your  pol- 
ished furniture  will  not  only  be  cleaned  but 
its  lustre  will  be  renewed.  "Kleanit"  is 
free  from  grease  or  gummy  substances.  It 
drys  more  quickly  than  any  other  polish 
on  the  market.  Try  "Kleanit"  for  your  own 
satisfaction. 

WELL  KEPT  FLOORS 

are  every  house-wife's  pride.  They  add  to  the  pleasure 
of  home-keeping. 

A  polish  mop  has  become  a  necessity  to  the  house- 
wife who  cares.  Once  used,  she  can  hardly  keep  house 
without  one. 

The  latest  word  in  polish-mops  is  the  "Kleanit"  made 
right  here  in  Seattle.  Every  house-keeper  may  be  proud 
of  her  floors  if  she  uses  a  "Kleanit"  polish-mop. 

The  "Kleanit"  mop  banishes 
drudgery  and  backaches.  It 
has  all  the  good  features  of  the 
earlier  mops  with  improve- 
ments of  its  own  besides.  You 
will  have  something  less  than 
the  best  if  you  buy  anything  but 
a  "Kleanit." 

Your  dealer  has  them,  or  can  get  one  for  you. 


Made  by 

YOUNG  MFG.  CO. 

Seattle 


SEATTLE    KOMI!    BUILDEB   AND    HOME    KEEPER  153 

or  caves,  developed  the  habit  of  scanning  carefully  the  ground  be- 
fore them  especially  when  in  strage  surroundings.  Be  that  as  it  may, 
we  all  recognize  the  fact  that  we  always  look  at  the  place  our  feet 
are  to  tread  no  matter  whose  the  home  or  what  the  surroundings. 
Hence  the  importance  of  attratcive  and  durable  floors.  In  the  days 
of  carpets  any  smooth  flooring  material  would  do  as,  being  fully  cov- 
ered, it  was  never  seen.  But  in  these  days  when  sanitary  science 
has  declared  so  emphatically  against  carpeted  floors  we  are  inter- 
ested not  only  in  the  floor  coverings  but  in  the  material  and  finish 
of  the  floors  themselves. 

In  a  very  real  sense  the  floors  of  the  home  mean  more  to  the 
house-keeper  than  almost  any  other  feature  of  the  house.  The  walls 
and  ceiling  are  seldom  touched  except  at  the  time  of  the  annual  or 
semi-annual  re-papering  or  re-tinting.  The  windows  are  washed  at 
stated  periods,  but  usually  by  someone  else.  The  plate  rail  gathers 
its  quota  of  dust  and  is  semi-occasionally  relieved  of  its  burden  with 
more  or  less  of  a  grudge.  But  the  floors !  Here  is  where  the  house- 
wife shines.  They  demand  constant  care  and  attention.  But 
somehow  it  is  not  so  much  a  cross  to  care  for  beautiful  floors.  Like 
the  baby  or  the  wayward  son,  just  because  they  are  more  in  the 
mother's  thought  they  seem  to  be  the  dearer  to  her  for  that  very 
reason. 

Unquestionably  the  most  suitable  material  for  floors  in  the  more 
frequented  rooms  of  the  house  is  hard  wood.  Oak  floors  are  virtually 
ever-lasting  for  they  will  last  as  long  as  the  house  remains.  This 
important  fact  taken  into  account,  together  with  the  further  con- 
sideration of  inexpensive  upkeep,  and  hard  wood  floors  are  seen  to 
be  far  and  away  the  least  expensive  of  all  floors.  It  is  a  striking 
fact  that  in  this  region  the  short  sighted  policy  of  using  the  cheaper 
woods  for  floors  is  a  frequent  custom.  It  is  false  economy  to  pinch 
the  purse  in  such  fashion.  "While  the  first  cost  of  fir  flooring  is  less, 
floors  of  this  or  other  soft  woods  always  cost  far  more  in  the  end,  to 
say  nothing  of  the  inconvenience,  trouble  and  general  dissatisfaction 
caused  by  the  inferior  material. 

Again  hardwood  floors  are  economical  when  the  cost  of  floor 
covering  is  considered.  A  few  rugs  will  suffice  where  beautiful  and 
durable  floors  are  laid  but  where  cheaper  woods  have  been  used  it  is 
necessary  to  keep  them  wholly  or  mostly  covered,  involving  a  larger 
outlay  for  rugs  and  carpets. 

Use  quartered  oak.  Employ  an  expert  on  floor  finishing.  Noth- 
ing less  than  the  best  in  materials  and  workmanship  will  give  the 
satisfaction  that  is  a  constant  source  of  pleasure.  As  you  will  no 
doubt  have  a  vacuum  cleaner  for  your  rugs  so  you  will  also  have  an 
up-to-date  polish  mop  for  your  hardwood  floors.  They  do  not  dis- 
turb the  dust  and  allow  it  to  settle  back  again  as  in  the  old-fashioned 
way  but  actually  take  the  dust  and  hold  it.  As  the  fillers  are 
treated  with  special  substances  for  the  purpose  the  modern  polish 
mops  polish  as  well  as  clean. 

THE  CARE  OF  THE  PIANO 

The  piano  has  long  ceased  to  be  a  luxury.  Indeed,  the  courts 
now  generally  recognize  it  as  a  necessity  in  the  proper  education  of 
young  people. 

By  the  use  of  the  piano  or  a  first  class  player  piano,  many  who 
seldom  visit  the  opera  or  musical  concerts  become  thoroughly 
familiar  with  the  choicest  musical  compositions. 


154  SEATTLE    HOM    BUILDER    AND    HOME    KEEPER, 

Thousands  of  Second-Hand 

Pianos  are  Thrown  on 

the  Market 


But  how  seldom  is  a  used  CROWN  piano  offered  for  sale,  although 
there  are  many,  many  hundreds  of  CROWN  pianos  in   Seattle? 

WE  KNOW  THE  REASON.  DO  YOU? 

Any  owner  of  a  CROWN  piona  will  tell  you,  they  know  by 
experience — the  wisest  of  all  teachers,  that  "CROWN  pianos  are 
better  and  last  longer." 

Mr.  E.  J.  Nutting,  2021  Charles  Street,  owns  CROWN  piano 
No.  4008.  So  far  as  we  know,  this  is  the  oldest  CROWN  piano 
in  Seattle.  Phone  him,  Beacon  905. 

HERE  IS  WHAT  HE  TOLD  US. 

' '  Our  CROWN  piano  had  been  used  by  a  music  teacher  over 
twenty-two  years  when  we  purchased  it  nineteen  years  ago.  Since 
coming  into  our  possession,  the  piano  has  needed  tuning  but  twice, 
and  my  daughter  has  used  it  several  hours  almost  daily  for  the 
past  eight  or  nine  years.  We  would  not  trade  our  forty-one-year- 
old  CROWN  piano  for  any  new  piano  in  Seattle,  unless  it  were 
another  CROWN." 

There  are  many  old  CROWN  pianos  in  Seattle,  but  they  are 
not  for  sale.  Their  owners  are  not  only  satisfied,  but  enthusiasti- 
cally recommend  CROWN  pianos  at  every  opportunity.  On  the 
other  hand,  we  are  constantly  receiving  pianos  of  practically  every 
other  well  known  make  in  trade  as  part  payment  towards  new 
CROWN  pianos  and  player  pianos. 

Select  one  of  the  new  model  Crowns...  You  will  enjoy  it  every 
day — every  year — for  a  natural  lifetime. 

Both  price  and  terms  on  CROWN  instruments  are  moderate 
when  purchased  direct  from  the  manufacturers. 

A  COMPLETE  STOCK  OF  VICTOR  AND  COLUMBIA  TALKING 
MACHINES  AND   RECORDS 

Geo.  P.  Bent  Company 

Uprights,  Established  1870  Between 

Grands,  Union 

Player  Western  Branch  and  Pike 

....Pianos.  1418  Third  Avenue,  Seattle  Streets. 


SEATTLE    HOME    BUILDER   AND   HOME    KEEPER  155 

The  piano  is  adapted  to  the  demands  of  the  artist,  the  musician, 
the  amateur  and  the  student,  and  will  always  be,  as  in  the  past,  the 
supreme  musical  instrument  for  the  home.  A  fine  piano  or  player 
is  practically  indispensable  to  the  family  circle,  but  it  is  not  enough 
to  buy  a  good  piano  from  a  reliable  firm ;  it  must  be  well  kept  or  it 
may  get  out  of  order  and  then  the  manufacturer  is  unjustly  blamed. 

The  piano  has  delicate  mechanism.  The  finer  the  instrument, 
the  more  delicate  its  construction.  The  one  destroying  influence 
that  most  radically  affects  a  piano  is  either  excessive  dampness  or 
excessive  dryness.  Extreme  or  sudden  changes  of  temperature  are 
sure  to  cause  expansion  or  contraction  of  the  finely  adjusted  friction 
points,  the  result  of  which  may  be  sticking  keys  or  a  rattle  in  the 
action.  The  same  forces  frequently  throw  the  piano  out  of  tune,  or 
cause  "sympathetic  vibrations,"  buzzing  sounds  that  are  extremely 
unpleasant.  These  annoyances  are  not  the  fault  of  the  piano  but 
are  caused  by  the  direct  forces  of  nature.  They  are  easily  adjusted 
by  the  tuner,  and  as  easily  prevented  by  following  these  suggestions : 

Do  not  place  the  piano  in  a  new  building  until  the  lumber, 
plaster  and  varnish  work  have  thoroughly  dried.  This  often  takes 
three  months'  time  after  the  building  is  occupied. 

Do  not  keep  the  piano  near  an  open  window  or  door ;  especially 
during  damp  weather. 

Do  not  keep  the  piano  near  a  hot  stove,  radiator  or  steam  pipe. 

Do  not  keep  the  piano  several  days  in  an  unheated  room  during 
cold  or  rainy  weather.  The  keys  will  surely  stick  if  you  do. 

Close  the  piano  when  sweeping  or  dusting. 

Keep  the  piano  open  when  the  air  in  the  room  is  dry. 

.Get  the  best  piano  tuner  available  to  tune  and  adjust  the  piano 
at  least  once  a  year. 

A  PHOTOGRAPHIC  FAMILY  RECORD 

From  season  to  season  man  changes,  as  well  as  the  world  about 
him.  One  of  the  most  interesting  things  is  to  look  through  an  old 
family  album  and  see  pictures  of  the  different  members  of  the  family 
taken  all  along  from  babyhood  up. 

But  as  people  grow  older  and  get  into  the  more  serious  prob- 
lems of  life,  they  often  forget  to  keep  the  record  of  their  photo- 
graphic history  unbroken. 

There  are  some  people,  too,  who,  when  they  are  no  longer  young, 
think  that  the  picture  period  has  gone  by,  forgetting  those  who  are 
fathers  and  mothers)  that  their  children  want  pictures  of  their 
parents  just  as  they  have  known  them  during  the  happiest  days  of 
childhood  when  almost  their  whole  world  consisted  of  "Papa  and 
Mamma." 

Likewise  the  picture  of  Grandfather  and  Grandmother  means 
much  if  taken  during  that  impressionable  age  of  the  child  when  in 
the  cozy  chimney  corner  it  has  listened  in  wonder  to  many  a  delight- 
ful story. 

The  value  of  a  collection  of  pictures  of  this  kind  is  enhanced 
by  variety  in  the  conditions  under  which  the  pictures  are  taken, 
each  helping  to  give  a  more  perfect  characterization,  such  as  the 
more  formal  pictures  from  the  studio,  those  posed  amid  home 
scenes  and  others  taken  outside  with  beautiful  nature  backgrounds. 

Besides  portraits,  there  are  other  associated  pictures  that  fit 
nicely  into  the  family  album — scenes  about  the  old  homestead,  the 


156  SEATTLE    HOME    BUILDER   AND    HOME    KEEPER 


WE  GO  ANY  WHERE 
Classified  List  of  Departments  of  the 

Hmkletter  ^fufttfl 

4331  14th  Ave.,  N.  E.,  near  The  University 

At 


INTERIOR  AND  EXTERIORS  OF  HOUSES 
"AT  HOME"  PORTRAITS 
SCHOOL,  CLUB  AND  FAMILY  GROUPES 
FLASHLIGHTS  OF  BANQUETS 
LANDSCAPE  VIEWS 


SEATTLE    HOME    BUILDER,   AND    HOME    KEEPER 157 

home  itself  with  its  vines  and  flowers  and  interiors  of  the  most  fam- 
iliar and  best  loved  rooms. 

Certainly  it  is  worth  while  to  begin  at  once  to  make  such  a 
photographic  record.  A  South  African  mission  boy  in  an  essay  on 
photography,  said,  "Much  has  been  lost  to  the  world  because  Adam 
and  Eve  didn't  know  the  science  of  photography  back  in  the 
Garden  of  Eden." 

Just  as  you  have  your  family  doctor  so  should  you  have  your 
family  photographer  who  from  year  to  year  makes  himself  a  friend 
of  the  family  and  pictorially  records  the  family  history;  not  only 
the  big  events,  like  baby's  first  picture,  a  high  school  graduation,  a 
twenty-first  birthday  or  a  wedding,  but  the  Christmas  trees,  the 
Thanksgiving  Dinners,  summer  outings  and  the  regular  annual 
portraits. 

The  library  corner  where  you  keep  adding  these  beautifully 
illustrated  volumes  you  will  find  becoming  the  most  entertaining  to 
all  your  friends. 

Home  Photo  Gallery 

If  possible  have  a  room  in  the  attic  finished  for  a  photo  gallery. 
This  will  not  cost  very  much.  The  main  thing  is  to  have  an  over- 
head north  light.  A  high  dome  with  the  north  wall  entirely  of  glass 
will  do,  but  if  possible  have  a  sky  light  about  4  feet  by  6  feet.  You 
will  derive  more  pleasure  from  such  a  room  than  from  any  other 

of  like  cost. 

•  .  

LAUNDRIES 
What  You  See  in  the  Airy  Orderly  Modern  Laundry 

In  the  first  place  you  are  welcome.  Bridget,  when  she  is  doing 
the  wash  in  a  steamy,  disorderly  kitchen  or  home  laundry  may 
resent  it  if  you  follow  the  clothes  to  see  how  they  are  done.  The 
up-to-date  laundry  owner,  however,  is  glad  to  see  that  you  take  an 
interest.  He  has  nothing  to  conceal,  nothing  to  apoligize  for,  and 
he  gladly  shows  you  around  among  as  fascinating  a  lot  of  processes 
as  you  will  find  in  any  industrial  establishment. 

The  airiness  and  orderliness  of  the  establishment  will  be  most 
surprising  if  this  is  your  first  visit.  You  perhaps  conceived  of  a 
vaporous,  malodorous  place — your  own  Monday  wash-day  raised 
to  the  nth  degree.  Instead  you  find  system,  order,  improved  mech- 
anical appliances  and  busy  people  who  look  as  if  they  enjoyed  their 
work. 

Every  laundry  owner  of  today  understands  that  in  providing 
the  community  with  clean  clothes  he  must  regard  himself  as  an  ally 
of  the  physician  and  public  health  officer.  The  technique  of  his 
calling  enforces  constant  attention  to  the  decencies  of  civilized 
existence.  He  is  of  necessity  an  enemy  of  the  causes  of  discomfort 
ami  disease. 

You  have  a  little  peep  into  an  addressograph  room  where  the 
laundry  lists  are  printed  and  filed  in  rotation  for  the  driver's  con- 
venient use.  The  drivers  are  separating  the  laundry  into  two  main 
classes  of  starched  goods  and  flat  work  and  accordingly  these 
bundles  are  given  direct  to  the  different  marking  departments. 
Here  the  packages  come  pouring  in  so  fast  that  you  feel  sure  the 
laundry  will  be  swamped  and  unable  this  week  to  get  your  work 
out  in  time.  Yet  somehow  the  girls  in  charge  keep  ahead  of  the 
avalanche,  and  there  is  never  a  halt  or  hitch  in  the  procession  of 


158  SEATTLE    HOME   BUILDER   AND   HOME    KEEPER 

soiled  goods.  The  marking  machine  has  a  merry  click  that  is  char- 
acteristic of  the  spirit  of  the  present  day  laundry.  It  is  a  very 
necessary  machine,  withal,  for  without  it  the  system  of  identification 
would  break  down.  Accordingly  every  piece  that  does  not  already 
bear  its  proper  marks  in  indelible  ink,  showing  its  date  of  first  ap- 
pearance in  this  laundry,  is  clicked  through  this  machine. 

You  watch  the  progress  of  the  various  articles  to  the  great  ro- 
tary washing  cylinders  and  you  wonder  that  anybody  is  content 
with  home  washing.  Here  is  used  the  purest,  cleanest  of  city  water 
and  the  most  efficient  and  yet  harmless  of  neutral  soaps,  purchased 
by  the  barrel  and  of  much  better  quality  than  the  average  house- 
holder ever  secures.  The  mechanical  action  of  the  hot  and  cold 
waters  within  the  cylinders  is  entirely  controlled  by  valves. 

It  is  all  beautifully  regulated,  quiet  and  effective,  the  soapy 
solution  penetrating  the  goods  quickly  and  uniformily  and  without 
the  destructive  action  that  often  occurs  on  the  wash  board  in  the 
wash  tub.  No  sharp  and  destroying  chemicals  are  used  for  bleach- 
ing in  the  modern  laundries — only  common  salt  and  pure  water 
saturated  with  mild  electricity  are  used  for  doing  this  work. 

After  the  washing  is  complete  the  water  is  withdrawn  from  the 
goods  by  whirling  them  in  a  "centrifugal  extractor"  at  a  high  rate 
of  speed,  but  with  no  possibility  of  injuring  the  most  delicate  fabric. 

Making  a  detour  to  the  flat-work  department  (all  bed  and  table 
linen)  you  find  yourself  watching  a  group  of  girls  who  feed  to  the 
huge  ironer  these  goods  to  be  returned  to  the  customer  dry  and* 
smooth,  but  unstarched.  The  ironer  consists  of  overlapping  cylin- 
ders into  which  the  sheets  are  spread  by  deft-fingered  girls.  As  the 
articles  come  out,  unwrinkled,  young  women  fold  them  neatly  with 
practiced  hands. 

More  elaborate  processes  await  the  articles  that  are  to  be  starch- 
ed and  ironed  at  the  laundry. 

The  thick,  juicy,  transparent  starch  is  boiled  to  the  right  con- 
sistency in  steam  cookers.  The  various  pieces  are  starched  lightly 
or  heavily  as  they  individually  require.  Of  starching  machines 
there  are  many  and  every  laundryman  has  his  preferences.  Collars 
have  a  special  starching  machine  which  "wipes  them  off"  before 
they  go  to  the  drying  room.  In  the  indoor  Sahara  the  temperature 
is  always  like  that  of  a  sizzling  summer  day,  and  the  articles  are 
soon  dried  thoroughly  and  evenly. 

Before  the  ironing  begins,  the  articles  must  be  sent  through  the 
dampening  department  again.  Under  one  favorite  system  they  are 
suspended  momentarily  in  a  vat  through  which  tiny  streams  of 
water  are  sprayed.  It  has  aptly  been  said  that  a  mother  could 
plunge  her  baby  into  this  tub  and  feel  sure  that  every  square  inch 
of  him  would  be  just  as  wet  as  every  other  inch,  and  no  more. 

The  ironing  appliances  in  a  great  laundry  almost  pass  de- 
scription. Collars  alone  are  of  so  many  shapes  that  the  makers  of 
laundry  machinery  have  had  to  devise  many  special  types  of  ironers 
to  treat  them  most  economically  and  effectively.  The  observer  sees 
that  in  a  good  laundry  sharp  edges  are  not  left  on  any  articles  of 
clothing.  Smoothness  of  finish  is  a  final  test. 

This  test  is  not  theoretical.  It  is  made  by  a  sharp  eyed  inspector 
who  looks  over  each  article  before  it  goes  back  to  the  sorting  room. 
If  anything  has  been  imperfectly  laundered  it  is  returned  at  once 
to  be  re-laundered.  The  present  day  laundryman 's  one  aim  in  life 
is  to  keep  up  the  quality  of  his  work  and  he  holds  the  inspector 
strictly  acountable  for  complaints  that  seem  to  be  merited. 


SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


1W 


r   . 


HOME  OF 


SUPPLY  LAUNDRY  CO 

LARGEST  AND  MOST  MODERN  LAUNDRY  IN  SEATTLE 


Our  plant  is  not  only  well  lighted  ami  well  ventilated  but  is 
absolutely  sanitary  in  every  respect. 

WE    SELL   CLEANLINESS,   but   we    PRACTICE   IT   FIRST 

ami    our    work    reflects   the   atmosphere    of   the    many    pleasant    sur- 
roundings   which    our   help   en  joys. 

An  extensive  mending  department  is  maintained  for  our  pat- 
rons, where  their  mending  is  neatly  done  absolutely  free  of  charge. 

Among  the  many  exclusive  features  of  the  Supply  Laundry 
is  its  modern  cafeteria  where,  substantial  noon  meal  is  served  to 
its  employees  at  exactly  cost.  The  rest  room  if  the  girls  become 
sick. 

Every  day  is  visitors  day — come  and  see  us  at  work.  You  will 
be  well  repaid  for  your  visit. 

Our  telephone  number  is  CAIMTOL  .".(Mi  and  a  call  will  bring 
our  service  to  your  door.  l)on't  wait  until  you  move  into  your  new 
house  do  it  now. 


SUPPLY  LAUNDRY  CO 

SEATTLE'S  MODERN  FAMILY  LAUNDRY. 


Cor.  Howard  North  and  Republican 


160  SEATTLE    HOME    BUILDER    AND    HOME    KEEPER 


DO  YOU  WANT  AN  IDEA? 


OR  A  NEW  PLAN  OR  METHOD  FOR 
INCREASING  YOUR  BUSINESS? 


DO  YOU  USE 

FORM  LETTERS 

CIRCULARS 

PAMPHLETS 

BOOKS? 

Call  us  up  and  we'll  gladly  talk  the  matter  over  with  you. 
It  will  cost  you  nothing  to  have  an  interview,  and  it  may 
be  worth  your  while. 


COMMERCIAL  PUBLISHING  CO. 

Phone  Main  534O  83  COLUMBIA  STREET 


IF  YOU  WANT  SOMETHING  NEAT  IN 

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